Saturday, August 21, 2010

More cooked Avacado: Hot Crabmeat Avacado

This is great with oven-wormed herbed potato chips ( your favorite herb) and a tall glass of chilled tomato juice.

1 can(7 1/2 oz.) crabmeat, drained and cartilage removed
1/3 cup celery, fine chopped
3 hard-cooked eggs, chopped
2 tablespoons pimiento, chopped
1 tablespoon onion, fine chopped
1/2 teaspoon salt
1/2 cup mayonnaise
4 ripe avocados
Lemon juice
3 tablespoons dry bread crumbs
1 teaspoon butter, melted
2 tablespoons almonds, slivered

Heat 12" over to 400 f. Mix crabmeat, celery, egg, pimiento, onion, 1/2 teaspoon salt, and mayonnaise. Cut unpeeled avocados in half lenghwise; brush cut surface with lemon juice and sprinkle with salt. Fill avocado halves with crabmeat mixture. Toss bead crumbs with butter; spoon over crabmeat mixture. Place a trivet in oven and place avocados on trivet. Bake 10 minutes; sprinkle almonds over crumb topping. Bake 5 minutes longher, or until filling is hot and bubbly. Serve at once.

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