Nestled Crab
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 acorn squash
- 1 cup water
- 1 avocado
- 1⁄2 cup crabmeat
- 1 green onion, chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 1⁄2 cup swiss cheese, shredded
- 3⁄4 cup milk
- 1⁄2 teaspoon Dijon mustard
- 2 tablespoons breadcrumbs
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 375.
- Cut squash in half and scoop out seeds. Place upside down in baking pan with water, bake for 40 minutes. Chill in freezer or fridge 5 minutes.
- Cut avocado in half, remove skin and seed. Place into hole in squash, trimming if necessary to fit flush.
- Melt butter, add flour, cook roux. Gradually add milk, then Dijon mustard and half of the cheese. Cook until thick, stirring. Remove from heat, add green onion and crab.
- Spoon crab mixture into avocado/squash.
- Top with leftover cheese and bread crumbs, sprinkle with paprika.
- Bake for 20 minutes.
- Serve family style.
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RECIPE SUBMITTED BY
dandelionleaf
Vancouver, 0
<p>I love heritage recipes and new creations.</p>