Avocado Filled with Crabmeat
Try this Avocado Filled with Crabmeat recipe, or contribute your own. "Salads" and "Avocados" are two of the tags cooks chose for Avocado Filled with Crabmeat.
Yield: 4 Servings Ready in 1 hours
favorite of 2 people 1 people want to try
|2 tbTomato puree (or more)|
|1 dsHot pepper sauce (opt.)|
|1 Tomato; cut in 4 wedges|
|2 tbChives; Chopped|
|1 Lemon; cut in 4 wedges|
|4 Hard cooked eggs; chopped|
|4 Anchovy fillets|
|HERBED MAYONNAISE DRESSING|
|4 Strips pimiento|
|1/4 cMinced celery|
Avocado Filled with Crabmeat Preparation
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.
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