Avocado Stuffed With Crab |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is another recipe out of our local KCTS cookbook called Favorite Recipes . It was sent in by a viewer in Kirkland, Washington. Ingredients:
2 avocados, ripe and large |
1 cup crabmeat, cooked |
1/2 cup celery, chopped |
2 green onions, chopped |
2 teaspoons fresh lemon juice |
1/4 cup mayonnaise |
2 hard-boiled eggs |
4 green olives, whole |
2 whole dungeness crab legs (to garnish) (optional) |
iceberg lettuce, shredded |
1 cup mayonnaise |
1/3 cup chili sauce, bottled |
2 whole green onions, chopped |
2 tables olives, sliced |
2 teaspoons lemon juice, fresh |
2 tablespoons sweet pickled relish |
1 tablespoon fresh parsley, chopped |
1 teaspoon yellow bell pepper, chopped |
1 egg, hard-boiled gated |
1/2 teaspoon paprika |
Directions:
1. Carefully peel the avocados, then cut in half lengthwise.
2. Sprinkle with lemon juice to prevent discoloration.
3. Set each half on a plate filled with lettuce.
4. Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
5. Season with a dash of salt.
6. Fill hollow of each avocado with crab mixture.
7. Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
8. Sprinkle all with a dash of paprika an top with ripe olive's.
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