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3/4 lb. surimi crab legs, cut in 1/2" pieces
1 4 oz. canned ark clams in hot sauce
2 4 oz. canned stewed (or escabeche marinated) ark clams
1 large ripe avocado, cut in small cubes
2 tomatoes, seeded and diced (leave the skin on)
3 cups loose-leaf or romaine lettuce, cut in single-bite pieces
1/2 cup of cilantro leaves, chopped
1/2 small onion, chopped
1 juice of one lemon
2 tbsp. tomato ketchup sauce
2 tbsp. extra virgin olive oil
salt and pepper, to taste

This very tasty seafood salad is better eaten cold at the beach. It should be prepared just before going to the beach and placed into individual containers, kept in the cooler until served. It is recommended to have most of the ingredients cold when being prepared. You may substitute the ark clams with mussels, cockles, or any other kind of clams. Also, if you don't like any hot taste, substitute the can of hot clams with another can of stewed clams.

Begin by opening the cans and mixing the clams with their sauce into a small bowl with the surimi crab legs, ketchup and lemon juice.

In a larger bowl, mix the lettuce, tomatoes, cilantro and onion, add the olive oil and toss well. Add the avocado and adjust salt and pepper. Then add and mix in the other ingredients. The avocado will make the flavors more subtle, so you may add more avocado if you like.


Submitted by: Luis De Santis
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