• Belle’s Crab Stuffed Avocado
  • 2 ripe Avocados
  • ½ teaspoon lemon juice
  • 2 (6 ounce) cans crab meat, drained
  • ½ cup chopped celery
  • 2 green onions sliced
  • ¼ cup mayonnaise
  • 1 teaspoon sweet hot mustard
  • ¼ teaspoon celery salt

Summer flavors with no cooking required
Tales of the Dinner Belle
By Brenda Stanley
When the weather is hot outside, the last thing I want to do is stand over a hot stove inside. One of my favorite recipes combines two of my favorite ingredients- Avocados and crab. This cool, yet filling dish is perfect for a summer meal. It is easy to put together and requires no cooking at all. Look for avocados that are black and soft. If you can only find the firm green ones, make sure you let them sit on your counter until they are ripe. This usually takes several days to a week. This dish can also be used as a salad to compliment a steak or other meat grilled outdoors. Sometimes, I will scoop out and slice the avocado and then toss it with lettuce for even more of a salad. Regardless of how it is served, it’s definitely a summertime favorite.
Belle’s Crab Stuffed Avocado
2 ripe Avocados
½ teaspoon lemon juice
2 (6 ounce) cans crab meat, drained
½ cup chopped celery
2 green onions sliced
¼ cup mayonnaise
1 teaspoon sweet hot mustard
¼ teaspoon celery salt
Slice avocados length wise and remove pit. Brush with lemon juice. In a bowl add the other ingredients and mix well. Divide between the four halves and scoop into the centers of each avocado. Sprinkle with the paprika.