Avocado salad appetizer

1 Avocado, sliced about cracker size.
Couple of slices of tomato.
Louis Kemp crab or lobster delights.
Cabernet sauce, if you have it handy. In not, 1 cap full of Dale's seasoning.
3 baby Portabella mushrooms cut up small
A few slices of red or yellow onion.
Lemon Juice

Slice the lobster/crab delights small. Slice the portabella into small squares. Slice the onion into small squares comparable to the mushrooms. Place these in a frying pan. Add a drizzle of olive oil. Add 1 oz of Cabernet sauce or 1 cap of Dale's Seasoning. Turn heat on medium and stir for about 2 minutes, so that the the flavor can soak up. Turn it off and let it cool to room temperature.
Slice the avocado into as cracker sized as you can make them. (You may have to smash some of the smaller slice together on one cracker later). Put the slices aside covering them in lemon juice, so they do not brown.
Cut a few slices of tomato and then cut them into squares as best you can with a tomato.
Once the mix with the delights, onion, and mushroom has come down to room temperature, get out the 10 crackers. Add one slice of avocado to each cracker. Add one spoonful of mix. Add two pieces of tomato on top. Sprinkle with garlic powder and serve immediately. (If you do not serve immediately the crackers will get mushy).

Number of Servings: 1

Recipe submitted by SparkPeople user JESSSAILOR.