Crabmeat Avocado Salad

Submitted by: Louise Sweetapple
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: Under an hour

1 can (12 oz) crabmeat drained and cartilage removed
1/3 cup celery, chopped
3 hard cooked eggs, chopped
2 tbsp pimento, chopped
1 tbsp onion, chopped
1/2 tsp salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
3 tbsp dry bread crumbs
1 tsp melted butter
2 tbsp slivered almonds
Heat oven to 400°F mix crabmeat, celery, eggs, pimento, onion, salt and the mayonnaise together. Cut ripe peeled avocados length-wise in half and remove pits. Brush halves with lemon juice, sprinkle lightly with salt. Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter, spoon over crabmeat. Place in an ungreased shallow baking dish; bake uncovered for 10 minutes. Sprinkle almonds over crumb topping, bake 5 minutes longer or until bubbly. 6 to 8 servings.

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