Crab Avocado Baked Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8CuisineAmerican
CourseSide DishMain IngredientSeafood

Ingredients

 
1 can (7 1/2 ounces) crabmeat or 1 package (6 ounces) frozen cooked crabmeat, thawed
 
1/3 cup chopped celery
 
3 hard-cooked eggs, chopped
 
2 tablespoons chopped pimiento
 
1 tablespoon chopped onion
 
1/2 teaspoon salt
 
1/2 cup mayonnaise or salad dressing
 
3 large or 4 small ripe avocados
 
Lemon juice
 
Salt
 
3 tablespoons dry bread crumbs
 
1 teaspoon melted butter
 
2 tablespoons slivered almonds

Directions

Heat oven to 400°.
Drain crabmeat and remove cartilage.
Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise.
Cut unpeeled avocados lengthwise in half; remove pit.
Brush halves with lemon juice; sprinkle with salt.
Fill avocado halves with crabmeat mixture.
Toss bread crumbs in melted butter; spoon over crabmeat.
Place in shallow baking dish; bake uncovered 10 minutes.
Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.

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