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Surry Crab-Stuffed Avocados
  • 1 pound fresh backfin crab meat
  • 1 (11 ounce) can mandarin oranges, drained
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1/2 cup sliced green onions with tops
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon garlic salt
  • 3 small avocados, peeled
  • 2 tablespoons lemon juice
  • lettuce leaves
Combine fresh crab meat, mandarin oranges, oil, green onions, vinegar and garlic salt; mix well. Cut avocados in half lengthwise; remove seeds. Brush avocado halves with lemon juice and fill with crab meat mixture. Arrange avocado halves on lettuce leaves. Yields 6 servings.
To the creative cook who likes to add a little flair to the menu, crab-stuffed avocados offer imaginative serving possibilities.
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