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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Crab and avocado together in one dish? Hello?? I couldn't resist! This is a Bev Bennett recipe, found in the Chicago Sun-Times but, I think, originally printed in the Los Angeles Times Syndicate. Ingredients:
1 cup flaked crabmeat |
2 teaspoons capers, rinsed and drained |
1 tablespoon minced chives |
1 hard-cooked egg, chopped |
2 tablespoons light mayonnaise |
1 teaspoon light mayonnaise |
1 teaspoon lemon juice |
fresh ground black pepper, to taste |
1 avocado, pitted, peeled and halved (haas are the best) |
Directions:
1. Place crabmeat in a bowl; add capers, chives, egg, mayonnaise and lemon juice. Mix lightly but well.
2. Season with pepper to taste.
3. Divide evenly and spoon into avocado halves.
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