Baked Avocado And Crabmeat Recipe
Ingredients
| 4 avocados Lemon juice | ||
| Garlic | 8 Clove (5gm) | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Half and Half | 1 Cup (16 tbs) | |
| Crabmeat | 1 pound, drained, flaked | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Dry sherry | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon white pepper Pinch of sugar | ||
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
