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Hot Crabmeat-Avocado Salad
Heat oven to 400F
1 can (7 1/2 oz) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-boiled eggs, chopped
2 tbsp. chopped pimiento
1 tbsp. chopped onion
1/2 tsp. salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
lemon juice
salt
3 tbsp. dry bread crumbs
1 tsp. melted butter
2 tbsp. slivered almonds
6-8 servings
Mix crabmeat, celery, eggs, pimiento, onion, 1/2 tsp. salt and the mayonnaise.
Cut unpeeled avocados lengthwise in half; remove pits.
Brush halves with lemon juice; sprinkle lightly with salt.
Fill avocado halves with crabmeat mixture.
Toss breadcrumbs in butter; spoon over crabmeat.
Place in ungreased shallow baking dish; bake uncovered 10 minutes.
Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.
Heat oven to 400F
1 can (7 1/2 oz) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-boiled eggs, chopped
2 tbsp. chopped pimiento
1 tbsp. chopped onion
1/2 tsp. salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
lemon juice
salt
3 tbsp. dry bread crumbs
1 tsp. melted butter
2 tbsp. slivered almonds
6-8 servings
Mix crabmeat, celery, eggs, pimiento, onion, 1/2 tsp. salt and the mayonnaise.
Cut unpeeled avocados lengthwise in half; remove pits.
Brush halves with lemon juice; sprinkle lightly with salt.
Fill avocado halves with crabmeat mixture.
Toss breadcrumbs in butter; spoon over crabmeat.
Place in ungreased shallow baking dish; bake uncovered 10 minutes.
Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.
