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Crab Stuffed Avocado

Here’s a quick lunch or appetizer recipe, great in the summertime, but welcomed all year long. Be sure to add your own personal touch by using different seasonings, vegetables or herbs.

Yield: 4 servings

2
Avocados
1
lb Crab meat or cooked baby shrimp
½
c Light Ranch dressing or light mayonnaise
½
c Chopped red bell pepper
½
c Chopped green onions
½
c Chopped celery
2
Tbsp Lemon juice
Optional:
½
tsp Worcestershire sauce or to taste
¼
tsp Hot sauce or to taste
¼
tsp Old Bay seasoning

Drain canned or fresh crab and place in a bowl lined with paper towel. Allow to stand for 15 minutes to remove excess moisture. Meanwhile, chop vegetables all the same size and mix with dressing, lemon juice and seasonings. Lightly toss crab into mixture. Wash avocados, slice in half, remove pit and fill in cavities with crab mixture. Serve on a lettuce leave with a crusty roll or crackers.