A Recipe For Bridget And S4.

No, he's not an Audi, he's Bridget's man, though she has been known to drive him nuts on occasion. The S4 actually cooks and is known to tussle for the privilege of cooking for his lady, so I'll take the time to type out this recipe for him.

From The Culinary Institute of America's "Gourmet Meals In Minutes"

Salad of Crab and Avocado

Makes Eight Servings/Preparation Time: 35 Minutes

1/2 cup red pepper, small dice
2 plum tomatoes, cored and chopped
2 scallions, thinly sliced on the bias
1 clove garlic, minced
2 tablespoons cilantro, coarsely chopped

2 teaspoons jalapeño, minced, seeds and veins removed
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

2 1/2 cups lump crabmeat, pasteurized, picked over to remove cartilage and shell
2 avocados, ripe, small dice
1/4 cup sour cream

Toss together the red pepper, tomato, scallions, garlic, cilantro and jalapeño to form a salsa. Season with 1/4 teaspoon salt and a pinch of black pepper and let the mixture sit at room temperature while working on the rest of the appetizer (about 20 minutes).

Combine the avocado, lime juice, 1/2 teaspoon salt, and a pinch of black pepper.

In a 6-fluid ounce glass, layer 1/4 cup of the tomato salsa, about 5 tablespoons of crab and 2 tablespoons of the avocado mixture. Spoon approximately 1 teaspoon of sour cream on top of the avocado layer. Garnish with a little bit of the salsa.

NOTE: Be sure to wear gloves while mincing the jalapeño to prevent irritation.

So there is the recipe in blue, as it was written in the book. Here's an Amazon link to buy the book and remember that I suggested to alternate the layers, instead of just putting the salsa at the bottom.