AVOCADO CRAB BOATS
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they’re always delicious.
—Frances Benthin, Scio, OR
Takes: 20 min. • Makes: 8 servings
- 5 medium ripe avocados, peeled and halved
- ½ cup mayonnaise
- 2 Tbsp. lemon juice
- 2 cans (6 oz. each) lump crabmeat, drained
- 4 Tbsp. chopped fresh cilantro, divided
- 2 Tbsp. minced chives
- 1 serrano pepper, seeded and minced
- 1 Tbsp. capers, drained
- ¼ tsp. pepper
- 1 cup shredded pepper jack cheese
- ½ tsp. paprika
- Lemon wedges
- 1. Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 Tbsp. cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.
- 2. Transfer avocados to a 15x10x1-in. baking pan. Sprinkle with pepper jack cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with the remaining cilantro; serve with lemon wedges.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 filled avocado half: 325 cal., 28g fat (6g sat. fat), 57mg chol., 427mg sod., 8g carb. (0 sugars, 6g fiber), 13g pro.