Tobasco sauce and horseradish gives this recipe a slight kick that pairs well with Chardonnay.

1 ½ pound of crab meat or bay shrimp, cooked

1 cucumber, hot house, peeled and seeds removed

1 red and 1 yellow bell pepper, seeded and thinly sliced

4 radishes, thinly sliced

2 shallots, finely minced

¾ C mayonnaise

½ C sour cream

¼ tsp Worcestershire Sauce

¼ tsp garlic, finely minced

½ tsp Tabasco sauce

2 tb. chives finely chopped

1 tsp horseradish

1 teaspoon salt

Pick over the crab to remove any shells. Place cucumber in a colander and sprinkle with 1/2 tsp. Salt. Let drain for 10 minutes and dry with a paper towel.

Put the crab and cucumber, radish, shallots and bell peppers in the salad bowl. Sprinkle with the lemon juice and season with salt and pepper to taste. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic, Tabasco sauce, chives, horseradish and then add to the salad and toss gently. Chill well before serving. Serve in a half of avocado on a bed of butter lettuce.

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