Chesapeake Bay Crab Stuffed Avocados Salad

Chesapeake Bay Crab Stuffed Avocados Salad

Ingredients:

1 pound fresh backfin crab meat

1 11-ounce can mandarin oranges, drained

? cup plus 1 tablespoon vegetable oil

1 cup sliced green onions with tops

2 tablespoons wine vinegar

1/2 teaspoon garlic salt

3 small avocados, peeled

2 tablespoons lemon juice

lettuce leaves

Directions:

Combine fresh crab meat, mandarin oranges, oil, green onions, vinegar and garlic salt. Mix well.
Cut avocados in half lengthwise and remove pits. Brush avocado halves with lemon juice. Fill with crab meat mixture. Arrange avocado halves on lettuce leaves.

Serves 6

Chesapeake Bay Crab Meat Pie

Chesapeake Bay Crab Meat Pie

Ingredients:

1 pound jumbo lump crab meat

4-ounce jar sliced mushrooms, drained

2 cups shredded Monterey Jack cheese

4 eggs

1 cup dairy sour cream

1 cup small curd creamed cottage cheese

1 cup  Bisquick

1/8 teaspoon cayenne pepper

Directions:

Heat oven to 350 degrees. Grease 10-inch pie plate. Layer crab meat, mushrooms and Monterey Jack cheese in plate.

Place remaining ingredients in blender container. Cover and blend on high about 1? minutes until smooth, or beat 2-3 minutes on high speed with an electric mixer, scraping bowl occasionally. Pour over crab meat. Bake about 45 minutes or until knife inserted in center comes out clean.

Serves 6.