Crab Salad in Avocado Boats Recipe

Crab Salad in Avocado Boats Recipe

  • 2 tablespoons Lucerne Sour Cream
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 4 ounces shelled, cooked crab
  • 1 tablespoon finely chopped fresh chives or thinly sliced green onion
  • 1 tablespoon minced red bell pepper
  • Salt and pepper
  • 1 firm-ripe avocado
  • 2 canned anchovy fillets, drained (optional)
  • Lemon wedges
  • Whole fresh chives
  1. In a bowl, mix sour cream, lemon peel, and 1/2 tablespoon of the lemon juice. Gently stir in crab, chopped chives, and bell pepper. Add salt and pepper to taste.
  2. Cut avocado in half lengthwise; remove pit. Brush entire cut surfaces of the avocado halves with remaining 1/2 tablespoon of the lemon juice.
  3. Set each avocado half, cut side up, on a salad plate; if necessary, cut a strip off the bottom of each, through peel, to balance. Mound crab salad equally in cavities. Garnish with anchovy fillets, lemon wedges, and whole chives. Add more salt and pepper to taste.
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