Crab Stuffed Avocado Recipe
Ingredients
| Crab meat | 6 1/2 Ounce | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), minced | |
| Pimento | 1/4 Cup (16 tbs), minced | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Lemon juice | 2 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Dash Tabasco | ||
| Dash Worcestershire sauce | ||
| Watercress | ||
| Ripe avocados | 2 | |
| Lemon juice | ||
| Salt | To Taste | |
| Cherry tomatoes | ||
| Ripe olives | ||
Directions
Drain crab meat and flake into a bowl.
Chill well.
Combine mayonnaise, celery, pimento, parsley, 2 tsp.lemon juice, prepared mustard, Tabasco and Worcestershire sauce.
Chill.
Cover salad plates with crisp watercress at serving time.
Cut each avocado in half lengthwise, remove pit and peel.
Dip cut sides in lemon juice, sprinkle lightly with salt and set on top of watercress.
Fill with chilled crab meat.
Spoon mayonnaise mixture generously over crab.
Garnish plates with tomatoes and olives.
Chill well.
Combine mayonnaise, celery, pimento, parsley, 2 tsp.lemon juice, prepared mustard, Tabasco and Worcestershire sauce.
Chill.
Cover salad plates with crisp watercress at serving time.
Cut each avocado in half lengthwise, remove pit and peel.
Dip cut sides in lemon juice, sprinkle lightly with salt and set on top of watercress.
Fill with chilled crab meat.
Spoon mayonnaise mixture generously over crab.
Garnish plates with tomatoes and olives.
Chef
