---------- Recipe via Meal-Master (tm) v8.02
  
       Title: AVOCADO PEAR WITH CRAB, PEAR, PEACH AND PRIMROSES
  Categories: Appetizers, Flowers, Fruits
       Yield: 4 servings
  
       2 ea Avocadoes
       8 oz Crab meat; 225
       1 ea Pear; ripe
       1 ea Peach; ripe
       1 tb Primrose petals; freshly
            -picked
 
 -----------------------------CREAMY VINAIGRETTE-----------------------------
       2 ts Sugar
     1/2 ts Dry mustard
       1 ea Garlic clove; crushed
       3 tb White wine vinegar; or lemon
            -juice
       9 tb Olive oil
 
 ------------------------TO MAKE “CREAMY” TO 6 TB ADD------------------------
       3 tb Heavy cream
  
   CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake
   vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to
   6 Tbsp vinaigrette to amke it creamy.  (Use this portion immediately as it
   will not keep.) Halve the avocadoes and remove the stones. Mix the crab
   meat with the vinaigrette and fill the avocadoes with this mixture. Peel
   and slice the pear and peach and tuck slices into the crab meat. Decorate
   the avocadoes with fresh primroses and serve immediately with thin finfers
   of toast and butter. SERVES:4
  
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