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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Stuffed Avocados Recipe

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This recipe for Stuffed Avocados is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
12
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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