Avocado Recipes >
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Hot Crab Avocado Casseroles
2california avocados
Lemon juice
two 7 1/2 ounce cans of crab meat
1/4 cup of butter or margarine
3 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of crushed red pepper
1/4 teaspoon of crumbled thyme
2 cups of milk
2 tablespoons of white wine
1/2 cup of grated Parmesan cheese
Cut the avocados into halves lengthwise and remove seeds and
skin. Cut 4 or 5 lengthwise slices for garnish and dice remaining
avocados. Coat the diced and sliced avocado with lemon juice. Drain and
flake the crab meat. Melt the butter in a saucepan and blend in flour,
salt, pepper, and thyme. Stir in the milk and cook over low heat,
stirring until mixture comes to a boil. Stir in the crab meat and
wine and heat through. Stir in the diced avocado. Turn into 4 or 5
individual casseroles and sprinkle with cheese. Broil for 2 minutes or
until golden brown. Garnish with the sliced avocado and serve at once. 4
- 5 servings |
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