Crab Avocado Baked Salad Recipe
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.
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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