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Hot Crabmeat-Avocado Salad


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Hot Crabmeat-Avacado Salad

From Wally Beckstrom and Jim Wittliff


1 can (7 1/2 oz.) crabmeat (drain and remove any cartilage)
1/2 cup chopped celery
3 hard cooked eggs, chopped
2 tbls chopped pimento
1 tbl chopped onion
1/2 tsp salt
1/2 cup mayonnaise or salad dressing
3 large (or 4 small) ripe avocados
lemon juice
3 tbls dry bread crumbs
1 tsp melted butter
2 tbls slivered almonds


Heat oven to 400 degrees. Mix crabmeat, celery, eggs, pimento, onion, 1/2 tsp salt, and the mayonnaise.

Cut avocados in half and remove seeds. Brush halves with lemon juice.

Toss bread crumbs in melted butter and spoon over the crabmeat.

Place in ungreased shallow baking dish and bake, uncovered, 10 minutes. Sprinkle almonds over crumb topping and bake 5 minutes longer or until bubbly.

Spoon crabmeat into avocado halves. Serve immediately.