Avocado with Crabmeat

Name: Avocado with Crabmeat
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ⅓ cup Mayonnaise; Freshly ground pepper to taste; Salt to taste, if desired; ¼ teaspoon paprika; ⅓ cup sour cream; ¾ pound fresh crabmeat, preferably lump or backfin, picked over to remove all trace of shell and cartilage; 3 tablespoons lemon juice; 2 or 3 ripe, unblemished avocados, split in half and seeded

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

⅓ cup sour cream
⅓ cup Mayonnaise
3

Americas
United States
Spicy
Gluten-free

Method

Combine the sour cream and mayonnaise in a mixing bowl. Stir in the lemon juice, paprika, salt, and pepper.
Fold in the crabmeat, stirring as little as possible so as not to break up the lumps. Fill the avocado halves with the mixture and serve.