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Hot Crab and Avocado Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. A perfect lunch for the Central Coast of California during crab season! Serve with lots of fresh crispy greens.
1 cup chunked crabmeat
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.