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This recipe for CRAB SALAD IN AVOCADO RING, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, June 9, 2006


2 (7 1/2 ounce) cans Alaska King Crab, or 1 pound frozen Alaska king crab
2 tbsp lemon juice
3 tbsp oil
1/4 tsp salt
1/4 c thinly sliced strips of green pepper
freshly ground pepper

Avocado Ring
2 pkgs unflavored gelatin
2 c water
2 bouillon cubes
3 tbsp lemon juice
2/3 c mayonnaise
2 avocados, mashed
3 tbsp chopped onion
3 dashes Tabasco

Drain crab and cut into chunks. Combine lemon juice, oil and salt. Toss with crab and green pepper. Sprinkle with pepper. Chill.

Meanwhile, prepare avocado ring. Soften gelatin in 1/2c water. Bring remaining 1 1/2 c water to boil. Add bouillon and gelatin, stirring until dissolved. Chill until syrupy. Blend in lemon juice, mayonnaise, avocado, onion and Tabasco. Pour into oiled 1 quart ring mold. Chill until firm. Turn out on lettuce lined platter. Fill center with chilled crab salad.

Number Of Servings:
Number Of Servings:
6 - 8




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