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Crab Avocado Baked Salad

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  Crabmeat/6 ounces frozen cooked crabmeat, thawed 7 1⁄2 Ounce
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Hard-cooked eggs 3 , chopped
  Chopped pimento 2 Tablespoon
  Chopped onion 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Ripe avocados/4 small ripe avocados 3 Large
  Lemon juice 1 Tablespoon
  Salt To Taste
  Dry bread crumbs 3 Tablespoon
  Butter 1 Teaspoon
  Slivered almonds 2 Tablespoon

Heat oven to 400°.
Drain crabmeat and remove cartilage.
Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise.
Cut unpeeled avocados lengthwise in half; remove pit.
Brush halves with lemon juice; sprinkle with salt.
Fill avocado halves with crabmeat mixture.
Toss bread crumbs in melted butter; spoon over crabmeat.
Place in shallow baking dish; bake uncovered 10 minutes.
Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 580 Calories from Fat 427

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 127.9 mg42.6%

Sodium 497.8 mg20.7%

Total Carbohydrates 26 g8.7%

Dietary Fiber 16.6 g66.3%

Sugars 3.1 g

Protein 14 g27.5%

Vitamin A 12.1% Vitamin C 55.7%

Calcium 9% Iron 11.3%

*Based on a 2000 Calorie diet

Crab Avocado Baked Salad Recipe