Baked Avocado With Seafood
|Raw unshelled shrimp/3 pound boiled crabmeat||5 Pound|
|Firm ripe avocados||8 Large, peeled and diced|
|Butter/Half and half butter/margarine||1 Pound|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||6 Can (60 oz)|
|Anchovy fillets||1 Can (10 oz)|
|Evaporated milk/Same amount of milk and cream||1 Can (10 oz)|
|Canned pimiento||4 Ounce (1 Small Can)|
First, a word about the shrimp or crabs you use.
The shrimp should be shelled and boiled properly, and the more attention you give this process, the better the final result will be.
Also, we must emphasize that if you use crab meat it should be either fresh boiled or of the fresh boiled variety sold in cans, iced but not frozen.
This product is sold at all Coast seaports and is regularly shipped, packed in ice, from Coast towns to virtually all points in the country, and is re-iced en route.
Crabmeat that has been frozen is unsuitable for this or any other use, in our opinion.
Now for the preparation of the dish: Melt all the butter and margarine (if you use it), except for a small piece, which you should leave in the refrigerator to keep it firm.
Add mushroom soup to the melted butter, and then add the shrimp or crabmeat, stirring to keep smooth and prevent lumping or browning on the bottom.
Let simmer for 10 to 15 minutes.
Stir in the evaporated milk or milk cream mixture.
Add salt and pepper to taste; if the shrimp or crab has been well flavored in boiling, about 1/2 teaspoon salt and several generous dashes of black or white pepper should be a good starter.
Stir and simmer 5 or 10 minutes more until the mixture is smooth and thick.
Place a layer of diced avocado in the bottoms of ramekins, and then pour in a layer of sauce.
Repeat this procedure until the ramekins have been filled to the desired proportions.
Sprinkle the tops with breadcrumbs, or crumbs made from crisp toast slices.
Dot with bits of butter and place a fillet of anchovy atop each ramekin.
Dribble a few drops of the anchovy oil over each ramekin, and garnish with bright pimiento strips or cubes.
Pop the ramekins into a 375° to 400° oven just long enough to get the whole mixture heated well and the cream sauce bubbly.