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Name: Avocado Filled with Crabmeat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Mayonnaise; Lemon juice; 2 tb Tomato puree (or more); 1 c Mayonnaise; 1 ds Tarragon; 1 ds Hot pepper sauce (opt.); 1 Tomato; cut in 4 wedges; Black olives; 1 ds Chervil; 2 tb Chives Chopped; MSG (optional); Salt, pepper; 1 Lemon; cut in 4 wedges; 4 Hard cooked eggs; chopped; 4 Anchovy fillets; Parsley sprigs; Shredded lettuce; 4 Strips pimiento; 1/4 c Minced celery; 2 Avocados; 1/2 lb Crabmeat

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INGREDIENTS

Mayonnaise
Lemon juice
2 tb Tomato puree (or more)
1 c Mayonnaise
1 ds Tarragon
1 ds Hot pepper sauce (opt.)
1 Tomato; cut in 4 wedges
Black olives
1 ds Chervil
2 tb Chives ; Chopped
MSG (optional)
Salt, pepper
1 Lemon; cut in 4 wedges
4 Hard cooked eggs; chopped
4 Anchovy fillets
Parsley sprigs
HERBED MAYONNAISE DRESSING
Shredded lettuce
4 Strips pimiento
1/4 c Minced celery
2 Avocados
1/2 lb Crabmeat

INSTRUCTIONS

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.

NOTES

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Avocado Filled with Crabmeat

Mayonnaise
 Lemon juice
2 tb Tomato puree (or more)
1 c Mayonnaise
1 ds Tarragon
1 ds Hot pepper sauce (opt.)
1 Tomato; cut in 4 wedges
 Black olives
1 ds Chervil
2 tb Chives Chopped
 MSG (optional)
 Salt, pepper
1 Lemon; cut in 4 wedges
4 Hard cooked eggs; chopped
4 Anchovy fillets
 Parsley sprigs
 HERBED MAYONNAISE DRESSING
 Shredded lettuce
4 Strips pimiento
1/4 c Minced celery
2 Avocados
1/2 lb Crabmeat

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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Nutrition

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Serving Size: 1 Serving (487g)
Recipe Makes: 4 Servings

Calories: 801
Calories from Fat: 531 (66%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 24.7g
Cholesterol 125.3mg		39 %
Sodium 1153.3mg		40 %
Potassium 1224.1mg		32 %
Total Carbohydrate 41.1g		12 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 32.7g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 801

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