Avocado Stuffed With Crab
photo by Andi Longmeadow Farm
- Ready In:
- 2 avocados, ripe and large
- 1 cup crabmeat, cooked
- 1⁄2 cup celery, chopped
- 2 green onions, chopped
- 2 teaspoons fresh lemon juice
- 1⁄4 cup mayonnaise
- 2 hard-boiled eggs
- 4 green olives, whole
- 2 whole dungeness crab legs (to garnish) (optional)
- iceberg lettuce, shredded
1 cup dressing below
Rich Mayonnaise Salad Dressing
- 1 cup mayonnaise
- 1⁄3 cup chili sauce, bottled
- 2 whole green onions, chopped
- 2 tables olives, sliced
- 2 teaspoons lemon juice, fresh
- 2 tablespoons sweet pickled relish
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon yellow bell pepper, chopped
- 1 egg, hard-boiled gated
- 1⁄2 teaspoon paprika
- Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
- Sprinkle with lemon juice to prevent discoloration.
- Set each half on a plate filled with lettuce.
- Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
- Season with a dash of salt.
- Fill hollow of each avocado with crab mixture.
- Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
- Sprinkle all with a dash of paprika an top with ripe olive's.
I made as per recipe for the crabmeat (fresh blue swimmers) but used only 1 avocado for the MIL and I and scaled the mayo back to a half recipe. This is delicious and made a great lunch for the MIL and I. I got about 1 cup of dressing from a half recipe and we used it up mixing it with fresh crab meat and serving in wholemeal/wholegrain bread/rolls. Also flicked it over a green salad - lovely. A very versatile recipe which I will continue to use maybe using chicken in place of crabmeat and serve in lettuce leaves when avocados are out of season. Thank you TeresaS for a great holiday recipe/memory.