Crab Stuffed Avocados

The Record’s “Recipe of the Week”:
Crab Stuffed Avocados by Patricia A. Horn

One 6 oz. can crab meat, drained and flaked with a fork
1/2 cup chopped celery
1/2 cup shredded lettuce
3 T. mayonnaise
1 tsp. finely chopped onions or onion flakes
1/2 tsp. lemon juice
1/4 tsp. seafood seasoning
Ripe avocado
1/4 tsp. paprika

Mix the crab meat, celery, lettuce, mayonnaise, onions, lemon juice, and seafood seasoning.

Halve, pit, and peel the avocado. Stuff with the crab meat mixture. Slice or cut the avocado into small pieces. Garnish with paprika. Pierce with toothpicks to serve.