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Crab and Avocado Casserole Recipe
|Butter||3 Tablespoon (2 Tablespoon Plus 1 Tablespoon)|
|Avocados||2 Medium, peeled and sliced|
|Crab meat||1⁄2 Pound (2 Cups)|
|Lemon juice||3 Tablespoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Crumbs/1 cup well packed soft bread crumbs||1 Cup (16 tbs), mixed with 2 tablespoons melted butter (From Grated Frozen Bread)|
Calories 420 Calories from Fat 278
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 9.6 g48%
Trans Fat 0 g
Cholesterol 24.2 mg
Sodium 814.9 mg34%
Total Carbohydrates 23 g7.6%
Dietary Fiber 8.7 g34.8%
Sugars 2.7 g
Protein 14 g28%
Vitamin A 9.7% Vitamin C 29.5%
Calcium 4.5% Iron 10.8%
*Based on a 2000 Calorie diet
Arrange avocado in casserole in alternate layers with crab meat.
Top each layer with part of lemon, salt, and pepper.
Over the top pour undiluted mushroom soup.
Sprinkle buttered bread crumbs over top.
Bake in moderate oven (350°) for 20 minutes, or until just heated through.
Baking time and temperature must be carefully controlled for this casserole, for avocado is delicious when just heated, but becomes bitter if overcooked.
Makes 4 servings.