Crab Stuffed Avocado’s
Ingredients:
1 pound cooked, chilled, rinsed and picked over fresh crabmeat
1 cup mayonnaise
1 teaspoon lemon pepper seasoning
1 cup chopped celery
1/4 cup sweet pickle relish
1/2 cup chopped scallions
2/3 cup sliced almonds
2 or 3 avocados
Directions:
Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel. Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together.
Gently toss with crabmeat. Slice avocado in 2 around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture. Serve immediately.
Serves 4 to 6.
Crab Filled Cream Puffs
Ingredients:
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
4 eggs
Crab Filling:
11 ounces cream cheese (8 ounces and 3 ounces)
1 cup mayonnaise or sour cream
1 teaspoon lemon juice
1/4 teaspoon horseradish
2 tablespoons finely chopped onion
7 ounces fresh crab or shrimp
Directions:
Mix crab filling a day ahead and refrigerate. Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoon until mixture leaves the sides of the pan in a ball.
Remove from heat and add eggs, 1 at a time, beating after each addition until mixture is smooth and not glossy. Drop 1 tablespoon (size is optional) on baking sheet. Bake at 400 degrees F for approximately 25 minutes until golden brown.
