I’m on an avocado binge at all times of the year. So I definitely celebrate when they are in season. Thank goodness for living on the west coast so we get them cheap. OMG, I love avocados. They are right up there with bacon. I’m telling you that both of these items have only hit my addict radar in the last year. It’s weird. I have only had one other craving like this and it was onion rings when I was preggers with my oldest. That was 18 years ago and there was a reason. I was hormonal.
Now, I have just found the amazing texture and creaminess of avocado. one of the biggest reasons I’ve found it is because I can’t have dairy. I’m looking for all ways to make a recipe creamy in taste or texture without adding milk. Avocados fill that bill and do it with a healthy reason. OH YEAH!
It’s spring time so I can get my avocados at the local stand for 2 for a $1 usually. Right now that will differ if I get the little one’s or the large one’s. But since I’m used to grabbing the small one’s for $.68, I’ll take any discount possible. Don’t get me started on how much any given recipe is saving me from the restaurant. I can give you a quote there too. lol
- 2 avocados
- lime juice
- ½ cup of butter
- 1 small sweet onion, finely chopped
- 2 Tbsp flour
- 3 cups milk, scalded
- 1 pound lump crabmeat
- 1 tsp yellow mustard
- 1 Tbsp Pickapeppa Sauce (Jamaican savory sauce) can use tabasco
- Parmesan cheese
- Preheat oven to 400 degrees.
- Prepare avocados by cutting in half, pitting, and sprinkle with lime juice; set aside in shallow baking dish.
- In large heavy skillet, put butter and onion and saute over medium-low heat just until onion becomes transparent.
- Sprinkle the flour into the skillet with onions and whisk over medium-low heat for 2 minutes.
- Drizzle in milk slowly, whisking constantly, until milk is incorporated and mixture becomes thick; remove skillet from heat.
- In separate bowl, mix together the crabmeat, mustard, and Pickapeppa Sauce, then pour into skillet and stir together the two mixtures.
- Spoon the mixture into the avocado hole (where pit was) and sprinkle with Parmesan cheese.
- Put in preheated oven and bake at 400 degrees for 13 to 15 minutes or until the avocados are just heated through.
- If you can't find Pickapeppa sauce, you can use any sweet, tangy sauce like a vinaigrette, Worchestershire sauce, or steak sauce, or even a sweet barbeque sauce or salsa.
Do you like avocado’s?
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.