Yield: 6 servings
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1 can (7 1/2 ounces) crabmeat, drained and cartilage removed)
1/3 cup chopped celery
3 hard boiled eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/3 cup mayonnaise
3 or 4 small ripe avocados
lemon juice
salt
3 tablespoons dry bread crumbs
1 teaspoon melted margarine
2 tablespoon slivered almonds

Cooking time: 15 minutes
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Preheat oven to 400 degrees.

Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise.

Cut unpeeled avocados lengthwise in half; remove pits.
Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture.

Toss bread crumbs in margarine; spoon over crabmeat.

Place in ungreased shallow baking dish; bake uncovered 10 minutes.

Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly.

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