Recipe for cooking crab stuffed avocado

Starters and Snacks :: Finger Foods

Crab Stuffed Avocado

1 lb. cooked, chilled, rinsed and picked over fresh crabmeat
1 C. mayonnaise
1 tsp. lemon pepper seasoning
1 C. chopped celery
1/4 C. sweet pickle relish
1/2 C. chopped scallions
2/3 C. sliced almonds
2 or 3 avocados

Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 min. Remove paper towel.

Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.

Slice avocado in half around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture.

Serve immediately.

Servings 4 to 6