Crab Stuffed Avocado

A light, tasty lunch or dinner or it could be the first course to a more substantial dinner. 1 hour chilling time required.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 2  cups  flaked  crabmeat
• 1  cup  finely chopped celery & leaves
• 1⁄2 cup  sliced pitted black olives
• 2  tablespoons  chopped chives
• 3  hard-boiled eggs, chopped
• 1⁄2 cup sour cream, about
•  salt
• 3  avocados, halved and seeded
•  lemon juice
• 3  navel oranges

Directions

1. In a bowl, mix crab meat, celery, olives, chives, eggs and enough sour cream to make a moist mixture.
2. Season to taste with salt.
3. Place avocados on serving plates and sprinkle the cut surface with lemon juice to prevent darkening.
4. Fill hollows with crab mixture.
5. Peel the oranges and divide into sections, carefully removing the pith and membrane.
6. Surround avocados with orange sections.
7. Chill until ready to serve.