12 sm. bell peppers
2 lb. imitation crabmeat, flaked
4 limes
2 avocados, peeled & diced
6 green onions, finely sliced
1 bunch cilantro, chopped
1 cucumber, diced (preferably hothouse or English)
Freshly ground pepper
Seafood cocktail sauce mixed with few drops Tabasco sauce

Halve peppers vertically, remove seeds and blanch in boiling water until crisp-tender (7 minutes). Chill. Place crabmeat in large bowl and douse with juice of 1 lime. Add avocado, onions, cilantro and cucumber. Stir gently; season with ground pepper and juice of another lime.

Fill pepper shells with seafood mixture. Cut remaining limes into wedges and pass with cocktail sauce and pepper mill. Makes 24 servings.