Crab Salad Stuffed Avocados |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I had something like this at one of our favorite restaurants and decided to just make it instead of crave it. They make a pretty presentation for a luncheon or dinner party. You can even hollow out a tomato. Ingredients:
5 large ripe avocados |
1 lb lump crabmeat or 1 lb imitation crabmeat, chopped up |
1 cup baby shrimp |
3 chopped celery ribs |
1/2 vidalia onion, chopped (or if you prefer 1/2 c spring onions) |
1/4 cup chopped red bell pepper |
2/3-1 cup miracle whip or 2/3-1 cup mayonnaise |
1 -2 tablespoon fresh lemon juice |
salt and pepper |
1 dash hot sauce or 1 dash tabasco sauce |
Directions:
1. Make sure your seafood is well drained of liquid.
2. Mix all ingredients except avocados.
3. Refrigerate.
4. Meanwhile, cut avocados in 1/2 and remove pit.
5. If you would like more salad than avocado use a spoon and carefully remove part of the center of the avocado.
6. Sprinkle all avocado halves with additional lemon juice to help prevent browning.
7. Just before serving use an ice cream or cookie scoop to fill avocados, and serve.
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