Be the first to Avocado halves are stuffed with a salad of crab, pecans, and grapefruit then garnished with hard-boiled eggs and olives. Although this goes together quickly, I suggest you delay cutting the avocados until you are ready to fill them, so they do not turn dark.
Prep Time: 10 minutes
Ingredients:
- 4 avocados
- 1 pound crab meat, picked through and diced
- 1/2 cup pecans
- 1 cup mayonnaise
- 2 teaspoons ketchup
- Dash of Worchestershire sauce
- Lettuce
- 1 cup halved grapefruit sections
- 2 hard-boiled eggs, chopped
- Black olives
Preparation:
Cut the avocados in half and remove the seeds.
Combine the crab meat with pecans, mayonnaise, ketchup, and Worcestershire sauce. Spoon into the avocados.
Serve on a bed of crisp lettuce surrounded by grapefruit sections and garnished with chopped hard-boiled eggs and black olives.
Yield: 4 servings
Recipe Source: Tropic Cooking by Joyce LaFray Young (Ten Speed Press)
Reprinted with permission.
Combine the crab meat with pecans, mayonnaise, ketchup, and Worcestershire sauce. Spoon into the avocados.
Serve on a bed of crisp lettuce surrounded by grapefruit sections and garnished with chopped hard-boiled eggs and black olives.
Yield: 4 servings
Recipe Source: Tropic Cooking by Joyce LaFray Young (Ten Speed Press)
Reprinted with permission.
