Hot Crab and Avocado Salad Recipe

From Dorothy McNett's Recipe Book.

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Hot Crab and Avocado Salad

From Dorothy McNett's recipes at A perfect lunch for the Central Coast of California during crab season! Serve with lots of fresh crispy greens.

1 cup chunked crabmeat
1/2 cup chopped celery
3 hard cooked eggs
2-3 tablespoons diced sundried tomatoes or roasted red bell peppers
2 green onions, thinly sliced
zest of half a lemon or lime
1/2 teaspoon herbed sea salt
1/2 cup good quality mayonnaise

4 medium avocados (not overly soft, not hard as a bullet but just right!)
2-3 teaspoon lemon juice
a few grindings of white peppercorns
1/4 cup dry bread crumbs
1 teaspoon olive oil or avocado oil
2-3 tablespoons slivered almonds

crispy romaine and / or endive
cold crabmeat for garnishing, if available

Preheat oven to 400 degrees. Combine crabmeat, celery, eggs, tomatoes or peppers, onions, zest, salt and mayonnaise. Set aside. Cut unpeeled avocados in half lengthwise, discard the pit. Brush avocado halves with lemon juice. Arrange in oven proof baking dish or platter. Fill avocado halves with the crab mixture. Top with bread crumbs and drizzle with a little oil. Top with slivered almonds. Bake uncovered about 8-10 minutes, or until filling is hot and bubbly. Arrange crispy greens on serving platters and place the avocados in the center. They may "fall apart" a little, that is why we call this a salad! If you have any cold crabmeat available, use as a garnish.

Recipe created 2007-01-10.

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