After a big crab and shrimp boil for the whole family, we continue to peel even when we’re done eating, because we know that we’ll likely see the leftovers in this salad.  It is a delicious side to many dishes including fettuccini with Nana’s homemade alfredo.

Ingredients

• 1 cup lump crab meat
• 2 cups cooked peeled and deveined shrimp
• 2 cups grated cheddar cheese
• 1 cup mayonnaise
• ½ cup chopped celery
• 1 tablespoon grated onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon granulated garlic
• ½ teaspoon seasoned salt
• 5 small avocadoes

Instructions

• Cut shrimp in half. Combine shrimp and remainder of ingredients except for avocadoes. Stir well.
• Cut avocadoes in half. Remove seed. Use a spoon to scoop the avocadoes out of their skins. Sprinkle with seasoned salt.
• Top each avocado half with shrimp and crab mixture.
• Refrigerate until ready to serve.

You may garnish with sprigs of parsley.