Fish & Seafood Recipes tested by
Fishing & Food Editor Renee Shelton |
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Avocados
Stuffed with Crab
- 1 lb.
crabmeat, picked to remove all shell
- 2 Tbsp butter
- 2 Tbsp flour
- 1 c milk
- 1/4 tsp salt
- White pepper, dash
- 1/4 tsp Worcestershire sauce
- 2 Tbsp pimento, diced
- 2 Tbsp black olives, sliced
- 3 ripe Haas avocados
- 1/4 c shredded cheddar
- In small
saucepan over medium heat, stir butter until melted and add in
flour. Stir in milk gradually and cook sauce until thickened,
stirring constantly. Add in seasonings to taste, pimento and olives
and cleaned crab meat.
- Cut avocados
in half and remove pits. Mound centers with crab filling and sprinkle
with cheddar. Place on a greased baking pan and bake in a preheated
350°F oven until browned, about 20 minutes.
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