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| 1/2 mittel | Avocado; ripe |
| 1 Prise | white wine |
| | Worcestershire Sauce |
| 1/2 Teelöffel | Mustard; creole |
| | sauce hot |
| | white pepper |
| 2 x ca. 30 g | Lump crabmeat |
| 1 | Sprig parsley |
| 1 Teelöffel | Lowfat mayonnaise |
| 1/4 | lemon |
| 1 | green onion chopped |
| 1/2 | Papaya |
| 1 | Leaf lettuce |
| 2 | Strawberries |
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Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise, mustard, green onion, wine, Worcestershire, hot sauce and white pepper in a small mixing bowl, then fold in the crabmeat to coat evenly with sauce. Cover plate with leaf lettuce. Don't let lettuce overlap sides of plate. Place avocado in center of plate. Top with crabmeat salad and parsley sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric circles around avocado. Slice strawberries in half, place cut side up at base of plate, place lemon wedge to contrast and to use as dressing. >From A Votre Sante By: Greater Baton Rouge Health Care Alliance-1988
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