Baked Avocado And Crabmeat Recipe


CourseMain Ingredient


 Lemon juice1 Tablespoon
 Garlic8 Clove (40 gm)
 Butter2 Tablespoon
 All purpose flour2 Tablespoon
 Half and half1 Cup (16 tbs)
 Crabmeat1 Pound
 Mushrooms1⁄2 Cup (8 tbs)
 Dry sherry2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper white1⁄4 Teaspoon
 Sugar1 Pinch
 Shredded sharp cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 340 Calories from Fat 208

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 81.2 mg

Sodium 589.5 mg24.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 7.4 g29.7%

Sugars 2 g

Protein 16 g31.7%

Vitamin A 8.6% Vitamin C 42.7%

Calcium 16.7% Iron 5.1%

*Based on a 2000 Calorie diet


Cut avocados in half lengthwise; remove seed, and peel.
Brush with lemon juice.
Place garlic clove and 1 tablespoon lemon juice in each avocado half; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add the half-and-half; cook over medium heat, stirring constantly, until sauce is thickened and bubbly.
Stir in next 6 ingredients.
Remove garlic and lemon juice from avocado halves and discard; fill each avocado half with crabmeat mixture.
Place avocados in a 13- x 9- x 2-inch baking pan.
Bake at 350° for 10 minutes.
Sprinkle with cheese; bake an additional 5 minutes.