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Avocado Crab Salad
  • 1pound of Jumbo lump crab meat
  • 1/2 cup of mayonnaise
  • 1 Tablespoon of chili sauce
  • 1 Tablespoon of tartar sauce
  • 1 Tablespoon of dry sherry or a little lemon juice
  • 4 Avocados
  • Lettuce
  • Tomatoes
  • Cucumbers
Stir together the mayonnaise, chili sauce, tartar sauce and dry sherry: fold in crab. Cut avocado in half, peel and take out seeds. Fill cavities with crab mixture. Arrange on lettuce, garnish with tomatoes and cucumbers. Sprinkle paprika on top. Makes 8 servings.
This recipe is acredited to Mrs. Corinthia Blizzard of Seaford, De. and was Grand Prize Winner in the 1976 Crab Cooking Contest in Crisfield, Md.
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