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Stuffed Avocados Recipe

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This recipe for Stuffed Avocados, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharlie Ross
Added: Monday, March 13, 2006


1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup quartered and thinly sliced red onion
1/2 cup finely diced celery
1/2 cup peeled and shredded carrot
1/4 cup fresh lime juice
2 teaspoons ground cumin
1/4 cup finely chopped fresh cilantro
1 cup mayonnaise
1 51-ounce can chopped sea clams, well drained
1 pound jumbo lump crabmeat, well drained
6 ripe avocados, pitted and halved
3 limes, quartered, for garnish

In a large bowl, combine bell peppers, onion, celery, carrot, lime
juice, cumin, cilantro and mayonnaise; mix well. Gently fold in
chopped clams and crabmeat. Cover and refrigerate for at least
1 hour to chill and allow flavors to develop.

Scoop 1/2 cup of clam and crab salad into each avocado half.

Serve with lime wedges.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Variation: I have made this without the clam and crab and
substitued a little extra virgin olive oil (2-4 Tbs.) for the
mayonnaise for a healthier version.




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