Creamy Avocado & Crab Salad

• ⅓ cup Whole egg mayonnaise
• 1 tbsp Lime juice
• 1 tbsp Finely grated lime zest
• Good pinch of cayenne pepper, plus extra to garnish
• 340 g Shredded crab meat
• 125 g Can corn kernels, drained
• 1 Lebanese cucumber, chopped
• 2 Onions, pale section only, thinly sliced
• 2 Ripe medium avocados
• 1 Bunch coriander, sprigs picked

• Combine the mayonnaise, lime juice, lime zest and cayenne pepper in a large bowl.
• Add the crab meat and stir until combined. Mix in the corn, cucumber and onion.
• Halve and remove the seed and skin from each avocado. Use a small knife to cut the flesh into 2cm pieces. Add to the bowl and mix gently to combine. Season with salt.
• Divide coriander among plates. Top with salad. Sprinkle with a little extra cayenne pepper.

With thanks to taste.com.au