Crab-Stuffed Avocado |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 avocados | 2 cups fresh-cooked crab meat, saving large pieces or legs for garnish | 2 cups Bechamel sauce |
| 1 teaspoon Worcestershire sauce | few drops Tabasco | 2 tablespoons sherry |
| fresh lemon juice | 1/2 cup grated cheddar cheese | 1/2 cup chopped peanuts |
| 1 | Split avocados in half, leaving the skin intact. Remove seed and sprinkle avocado meat with lemon juice. Heat Bechamel sauce and add the crab meat, the Worcestershire, the Tabasco, the sherry and the cheese. Fill the avocados. Place them in a shallow pan in 1/2 inch of water. Top with chopped peanuts. Bake in 350 degree oven for twenty minutes. |