See Also: Main Dishes · Salads · Seafood · Side Dishes
Hot Crab and Avocado Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. A perfect January lunch for the Central Coast of California!
1 cup chunked crabmeat
1/2 cup chopped celery
3 hard cooked eggs
2-3 tablespoons diced sundried tomatoes or roasted red bell peppers
2 green onions, thinly sliced
zest of half a lemon or lime
1/2 teaspoon herbed sea salt
1/2 cup good quality mayonnaise
4 medium avocados (not overly soft, not hard as a bullet but just right!)
2-3 teaspoon lemon juice
a few grindings of white peppercorns
1/4 cup dry bread crumbs
1 teaspoon olive oil or avocado oil
2-3 tablespoons slivered almonds
Preheat oven to 400 degrees. Combine crabmeat, celery, eggs, tomatoes or peppers, onions, zest, salt and mayonnaise. Cut unpeeled avocados in half lengthwise and brush with lemon juice. Arrange in a beautiful oven proof baking dish or platter. Fill avocado halves with the crab mixture. Top with bread crumbs and drizzle with a little oil. Top with slivered almonds. Bake uncovered about 8-10 minutes, or until filling is hot and bubbly.
Recipe created 2007-01-10.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.