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1 (7 1/2 oz.) can crabmeat
3 hard-cooked eggs, chopped
1/2 tsp. salt
3 large or 4 small avocados,
halved and brushed with
lemon juice (do not peel)
2 Tbsp. slivered almonds
1/3 c. chopped celery
2 Tbsp. chopped pimento
1 Tbsp. chopped onion
1/2 c. mayonnaise
3 Tbsp. dry bread crumbs,
mixed with 1 Tbsp. melted

Mix crab, celery, eggs, pimento, onion, salt and mayon-
naise. Stuff halves of avocados; top with bread crumbs. Bake
at 400 degrees for 10 minutes. Sprinkle with slivered almonds. Bake
another 5 minutes. Crab mixture can be made ahead, refrigerat-
ed, stuff and bake just before serving.

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