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Baked Avocado crabmeat Salads Recipe
|Crabmeat||1 Can (10 oz), drained and cartilage removed|
|Hard cooked eggs||2 , chopped|
|Sweet pickle relish||1⁄4 Cup (4 tbs), finely chopped|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Red pepper sauce||1⁄8 Teaspoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1885 Calories from Fat 1157
% Daily Value*
Total Fat 138 g212.8%
Saturated Fat 35.7 g178.5%
Trans Fat 0 g
Cholesterol 851.4 mg
Sodium 3234.9 mg134.8%
Total Carbohydrates 89 g29.6%
Dietary Fiber 43.3 g173.4%
Sugars 32.8 g
Protein 94 g188.1%
Vitamin A 65.7% Vitamin C 209.8%
Calcium 95.1% Iron 31.4%
*Based on a 2000 Calorie diet
Cut unpeeled avocados lengthwise into halves; remove pits.
Place avocados cut side up in ungreased baking dish, 9x9x2 inches.
Fill each half with 1/3 cup crab meat salad; sprinkle cheese on salad. (Can be baked immediately.)
Cover with plastic wrap and refrigerate.
30 minutes before serving, heat oven to 400°.
Bake salads uncovered until hot and bubbly, about 20 minutes.