Windy City Members' Recipes
Hot Crabmeat-Avocado Salad

Home

Recipes by Category | Bountiful Bread | Hot Chicken Salad | Hot Crabmeat-Avocado Salad | Eggnog Pound Cake with Rum Glaze | Fruit 'n' Nut Cookies | Holiday French Toast | Jewish Coffee Cake | Lemon Bars Deluxe | The Mayor's Famous Split Pea Soup | Pecan Slices | Pineapple Cream | Punch | Rum Balls | Sloppy Joes for a Crowd | Spread from Fritz, That's It | Special K Bars | Zucchini Appetizers | Contact Me

Hot Crabmeat-Avacado Salad

From Wally Beckstrom and Jim Wittliff

Ingredients:

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

Procedure:

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.