Crab and Avocado Casserole
|Butter||3 Tablespoon (2 Tablespoon Plus 1 Tablespoon)|
|Avocados||2 Medium, peeled and sliced|
|Crab meat||1⁄2 Pound (2 Cups)|
|Lemon juice||3 Tablespoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Crumbs/1 cup well packed soft bread crumbs||1 Cup (16 tbs), mixed with 2 tablespoons melted butter (From Grated Frozen Bread)|
Generously grease a 2-quart casserole with the 1 tablespoon butter.
Arrange avocado in casserole in alternate layers with crab meat.
Top each layer with part of lemon, salt, and pepper.
Over the top pour undiluted mushroom soup.
Sprinkle buttered bread crumbs over top.
Bake in moderate oven (350°) for 20 minutes, or until just heated through.
Baking time and temperature must be carefully controlled for this casserole, for avocado is delicious when just heated, but becomes bitter if overcooked.
Makes 4 servings.