{Recipe Files}: Baked Crab Stuffed Salsa Avocados

That title's a mouthful isn't it? But, so is this recipe! It's really quick and easy to throw together, and the flavors are awesome!!

What You Need:

~3 or 4 avocados *

~2 6 oz. cans shredded crab meat, drained

~1/2 C plain breadcrumbs (I might try Panko in the future for a little extra crunch)

~1 tsp minced garlic

~3 Tbsp grated Parmesan cheese

~1 tsp dried basil (or 1Tbsp fresh, chopped)

~2 Tbsp lemon juice

~salt and pepper to taste

~a few Tbsp of salsa of your choice (I used Herdez Mild as it's one of our favorites--found in the Hispanic food aisle)

What You Do:

1. Preheat the oven to 450 degrees F. Get out a baking sheet and either spray or use a nonstick baking mat.

2. While the oven is heating up, get a medium sized bowl and add in the bread crumbs, garlic, Parmesan cheese, basil, lemon juice, salt and pepper. Then add in the crab meat and mix together.

3. Cut the avocados in half and remove the pits.

4. Spoon salsa into the hole where the pits were, then cover the avocados with the crab mixture. It's ok to pile this on top pretty well.

There may be some leftovers of the crab meat mixture. You can either bake it on the side (on the baking mat) or just pile it on the avocados.

5. Bake for about 5-7 minutes, until the top gets a light brown color to it.

6. Serve up each half. We had ours with a side of roasted balsamic brussel sprouts which were amazingly delicious, too! 

We each ate 3/4 of a whole avocado (so 1/2, plus half of the second half) and both had the same sized portion for leftovers for lunch (which heated up well the next day).

*I think you could easily spread the crab mixture over 4 avocados, they just won't be piled as high with the crab mixture which is ok.

If you choose to make this with the brussel sprouts, my advice is to make the brussel sprouts first since they take longer, then up the oven temp and cook the avocados last.

There you have it--easy, tasty, and healthy! Win-win-win!! Definitely a great Spring and Summer meal!

*This recipe was adapted from a recipe on Mele Cotte website*