Baked Avocado crabmeat Salads Recipe
Ingredients
| 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) | |
| Salt | 1⁄4 Teaspoon | |
| Red pepper sauce | 1⁄8 Teaspoon | |
| Ripe avocados | 3 | |
| Shredded swiss cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
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 mg283.8%
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
Directions
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.
Chef
