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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 10 2011

Seafood Stuffed Avocados

1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado

In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.

Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.