Baked Avocado Crabmeat Salads
|Crabmeat||1 Can (10 oz), drained and cartilage removed|
|Hard cooked eggs||2 , chopped|
|Sweet pickle relish||1⁄4 Cup (4 tbs), finely chopped|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Red pepper sauce||1⁄8 Teaspoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Mix all ingredients except avocados and cheese.
Cut unpeeled avocados lengthwise into halves; remove pits.
Place avocados cut side up in ungreased baking dish, 9x9x2 inches.
Fill each half with 1/3 cup crab meat salad; sprinkle cheese on salad. (Can be baked immediately.)
Cover with plastic wrap and refrigerate.
30 minutes before serving, heat oven to 400°.
Bake salads uncovered until hot and bubbly, about 20 minutes.