BH&G All-Time Favorite Salad Recipes: Crab-Stuffed Avocados (1984)

So, is it as hot wherever you are as it is here?

We’re enjoying another Code Red Heat Alert Day here in Baltimore City.

That basically means that no matter what you do, as soon as you get outside–you’re gonna have swamp ass.

Triple degree heat indexes for everyone!

I am currently enjoying central AC, and I hope that you are, too.

Because, if you aren’t, you’ve probably already died from heat stroke. And that sucks.

Sorry you died.

But if you have survived the heat (or you are a lucky jagoff who is somewhere where it’s not a bazillion degrees) I offer you some chilled fare that is fitting for this nasty-ass weather: Crab-Stuffed Avocados.

It’s the dish in the lower right hand corner of the cover of Better Homes and Gardens All-Time Favorite Salad Recipes (1984).

I made a very similar dish back in 2014, Avocado and Egg Salad, which is from the same cookbook. And I made that dish in 2014 because, like now, it’s HOT AS BALLS out and I didn’t want to turn on the oven.

This is the recipe for the Avocado and Egg Salad:

And this is the one for the Crab-Stuffed Avocados:

So basically it is the exact same recipe as the Egg and Avocado Salad, except swapping out bacon for crab.

Either way, it’s a kosher nightmare!

For the Crab-Stuffed Avocados, I took the time and effort to steam my own crab legs and break them.

Because I love making things more difficult for myself. And, that’s the only way to top the avocados with pretty pieces of reserved crab meat like on the cover.

See?

These are delicious (like the Avocado and Egg Salad) and would be absolutely perfect for a summer luncheon or an easy-breezy weeknight dinner. Just amp up that lettuce with some fancy salad greens and other vegetable accoutrements and serve some nice crusty rolls on the side. And wine. Lots of super-chilled white wine.

Now I just want white wine.

And there’s none in my fridge.

Oh, nuts.