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Crab Avocado Baked Salad

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
8

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