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"From Sandi's Recipe File"

Recipe Source: Salads For Every Occasion from The Betty Crocker Recipe Card Library Salads & Salad Dressings Recipe File Serving Size: Makes 6 to 8 servings Have this recipe emailed to you!

Hot Crabmeat-Avocado Salad Amount Ingredient 7 1/2 ounce can crabmeat, drained and cartilage removed 1/3 cup chopped celery 3 hard-cooked eggs 2 tablespoons chopped pimiento 1 tablespoon chopped onion 1/2 teaspoon salt 1/2 cup mayonnaise or salad dressing 3 large or 4 small ripe avocados   Lemon juice   Salt 3 tablespoons dry bread crumbs 1 teaspoon melted butter 2 tablespoons slivered almonds

Preparation Instructions:

Heat oven to 400 degrees. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

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