"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Avocado Crab Dip Recipe

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This recipe for Avocado Crab Dip, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Olson

Category:
Category:

Ingredients:  
Ingredients:  
1 large ripe avocado peeled & cubed
1 (8 oz.) pkg. cream cheese softened
1 tsp. Worcestershire sauce
3 T. lemon juice
2 T. sliced 1/8" green onions
1 (6 oz.) pkg. frozen crab meat thawed & drained

Directions:
Directions:
In medium bowl toss avocado with 1 T. lemon juice; set aside. In medium bowl stir together cream cheese and remaining lemon juice. Add Worcestershire sauce, & onions. Gently fold in crab meat and avocados. Serve warm or cold. To serve warm, heat oven to 350. Place dip in ovenproof serving dish. Bake for 15 to 20 minutes or until heated through. Stir gently before serving. Serve with crackers or chips.

Personal Notes:
Personal Notes:
Veteran: (Father) Bill Elkins, Army, Vietnam & Desert Storm

 

 

 

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