Avocado Stuffed With Crab
January 02, 2016
Categories: Salads, Main Dish Salad, Shellfish, Crab meat, Eggs, Fruit, Avocado, Pacific Northwest, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Non-Dairy more
"This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington."
- FOR RICH MAYONNAISE SALAD DRESSING
- Serving Size: 1 (367.7 g)
- Calories 557.7
- Total Fat - 32.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 263.4 mg
- Sodium - 1562.1 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 7.3 g
- Sugars - 9.6 g
- Protein - 33.5 g
- Calcium - 132.5 mg
- Iron - 2.5 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.2 mg
Cut the avocados in half lengthwise.
Sprinkle with lemon juice to prevent discoloration.
Set each half on a plate filled with lettuce.
Mix all ingredients for mayonnaise together.
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 with quarters of hard-boiled egg.
Sprinkle all with a dash of paprika an top with ripe olive's.
Tips & Variations
No special items needed.