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Avocado and Crab en Casserole (VRP 350)

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Avocado and Crab en Casserole

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Avocado and Crab en Casserole

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Avocado and Crab en Casserole

Avocado and Crab en Casserole

Avocado and Crab en Casserole (VRP 350)

Ingredients

  • 1/4 cup diced green pepper
  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup dairy sour cream
  • 1 cup shredded sharp Cheddar cheese
  • ½ teaspoon seasoning salt
  • ½ teaspoon Worcestershire sauce
  • 2 (6-oz.) or 1 (12-oz.) pkg. Wakefield frozen King Crab, thawed
  • 1 ripe avocado, cut in crescents
  • 1 tablespoon lemon juice
  • ½ cup soft bread crumbs or ½ cup sliced almonds

Instructions

Saute green pepper, onion and celery in butter in saucepan. Blend in flour; add milk, then sour cream, stirring constantly. Cook over medium heat, stirring until thick and smooth. Add next 3 ingredients; stir until cheese is melted. Fold in Wakefield King Crab. Pour into 1-quart baking dish. Sprinkle avocado crescents with lemon juice; arrange over top of crab mixture. Sprinkle with bread crumbs or almonds. Bake at 375°, 20 minutes until mixture is bubbly and crumbs or almonds browned lightly. Makes 6 servings.

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