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Avocrab Cocktail
  • 2 ripe avocados
  • 1 medium tomato (chopped)
  • 3 tablespoons finely chopped parsley
  • 3 tablespoons French dressing
  • 1 small onion (finely chopped)
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1 pound lump crab meat
  • 4 tablespoons sour cream
Cut avocados in half and remove the stone. Carefully remove the flesh, then dice. Place in bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice. Add crab meat. Carefully mix with other ingredients and spoon mixture into avocado shell. Place on serving dish and chill before serving. Serves 4.
This recipe was the First Place Cold Plate Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
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