CRAB SALAD

Peter Pahk, Executive Chef, Kingsmill Resort and Spa

1 lb. crab meat, well drained

1 lb. pink shrimp, well drained

1 small red onion, diced finely

4 green onions, sliced

2 hard cooked eggs, diced

¼ c. mayonnaise

¼ c. sour cream

¼ c. prepared horseradish

2 tsp. fresh lemon juice

½ tsp. salt

3 avocados cut into fourths

Mix all ingredients together except avocados. Arrange avocado around each serving.