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Crab Boats

  Butter 2 Teaspoon
  Sliced button mushrooms 1⁄3 Cup (5.33 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Cooked crab meat 1 Pound
  Sliced water chestnuts 3⁄4 Cup (12 tbs)
  Ripe avocados 3
  Lemon juice 1 Tablespoon
  Quick hollandaise sauce 1 Cup (16 tbs)
  Butter 3 Teaspoon
  Light cream 1 Cup (16 tbs)
  Dijon mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Tabasco 3 Drop
  Lime 1⁄2 , juiced
  Salt To Taste
  Blanched toasted almonds 1⁄2 Cup (8 tbs)
  Brandy 1 Teaspoon
  Chopped parsley 2 Teaspoon, chopped
  Slivered almonds 1⁄4 Cup (4 tbs)

Heat 2 tablespoons of butter in a skillet; add mushrooms and celery; saute" for 5 minutes, stirring constantly.
Add crab and water chestnuts.
Stir together, then cover and simmer.
Halve avocados and rub surface with lemon juice.
Put avocados in a shallow dish filled with 1/2-inch of hot water.
Bake in a 400° oven for 10 minutes.
Make Quick Hollandaise Sauce; set aside.
In a saucepan, melt 3 tablespoons butter; add cream, mustard, Worcestershire sauce, sugar and Tabasco; add the hollandaise sauce.
Heat, stirring constantly.
Stir in lime juice and salt.
Add crab mixture and almonds.
Stir in brandy and parsley.
Remove avocados to a serving dish and fill with hot crab mixture.
Top with slivered almonds.

Recipe Summary

Main Dish

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