Avocado Filled With Crabmeat

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 medium avocados
1/2 pound crabmeat
1/8 teaspoon hot pepper sauce -- (opt.)
1/4 cup minced celery
1/4 cup mayonnaise
1 tablespoons lemon juice
1 teaspoon msg -- (optional)
1 teaspoon salt -- pepper
1 medium shredded lettuce
4 large hard cooked eggs -- chopped
4 fillets anchovy fillets
4 strips pimiento
1 medium lemon -- cut in 4 wedges
1 medium tomato -- cut in 4 wedges
1 can black olives
1 bunch parsley sprigs
-----herbed mayonnaise dressing-----
1 cup mayonnaise
1/8 teaspoon tarragon
1/8 teaspoon chervil
2 tablespoons chopped chives
2 tablespoons tomato puree -- (or more)

Preparation / Directions:

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes