Crab Avocado Baked Salad Recipe
Ingredients
| Crabmeat/6 ounces frozen cooked crabmeat, thawed | 7 1⁄2 Ounce | |
| Chopped celery | 1⁄3 Cup (5.33 tbs) | |
| Hard-cooked eggs | 3 , chopped | |
| Chopped pimento | 2 Tablespoon | |
| Chopped onion | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Ripe avocados/4 small ripe avocados | 3 Large | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Dry bread crumbs | 3 Tablespoon | |
| Butter | 1 Teaspoon | |
| Slivered almonds | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 580 Calories from Fat 427
% Daily Value*
Total Fat 50 g77.3%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 127.9 mg42.6%
Sodium 497.8 mg20.7%
Total Carbohydrates 26 g8.7%
Dietary Fiber 16.6 g66.3%
Sugars 3.1 g
Protein 14 g27.5%
Vitamin A 12.1% Vitamin C 55.7%
Calcium 9% Iron 11.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
