We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! —Gail VanGundy, Parker, Colorado
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1/2 cup sliced celery
- 1/2 cup shredded lettuce
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped onion
- 1/2 teaspoon lemon juice
- 1/8 to 1/4 teaspoon seafood seasoning
- 1/8 teaspoon paprika
- 1 medium ripe avocado, halved and pitted
- In a bowl, combine the first eight ingredients. Spoon onto avocado halves. Serve immediately. Yield: 2 servings.
Originally published as Crab-Stuffed Avocados in Cooking for 2 Summer 2006, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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