An appetizing first course from Central America, Zihufitanejo (thec-hoof-eet-an-ay-ho) is a delicious mixture of crabmeat, olives, tomatoes and onions, garnished with lettuce and advocado.

1 lb. crabmeat, shell and cartilage removed juice of

2 lemons

2 fl. oz. olive oil

4 medium-sized tomatoes, thinly sliced

4 spring onions , trimmed and finely chopped

4 oz. stoned black olives

2 teaspoon dried marjoram J, teaspoon cayenne pepper

½ teaspoon salt

½ teaspoon black pepper


11. oz. dry white wine

1 lettuce, outer leaves discarded, washed and separated into leaves

1 avocado, peeled, stoned and thinly sliced

Place the crabmeat in a medium-sized bowl, pour over the lemon juice and set aside for 1 hour.

Place the crabmeat in a strainer and press down on the meat with the back of a wooden spoon. Discard the liquid extracted.

Return the crabmcat to the bowl and add the olive oil, tomatoes, spring onions , olives, marjoram, cayenne, salt, pepper and wine. Carefully mix the ingredients together until they are thoroughly combined.

Arrange the lettuce leaves around the edge of a serving platter and spoon the crabmeat mixture into the centre. Garnish with the slices of avocado and serve at once.

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