Avocados with Crab Stuffing

Avocado with crabServes 4
2 avocados
Crab stuffing:
½ lb. crab meat
½ c. mayonnaise
1 T. lime juice
1 chopped jalapeño
1 T. chopped fresh cilantro
1 T. chopped chives
1 T. minced onion
Salt and pepper to taste

Cut avocados in half and peel. Sprinkle lime juice on cut edges so they don’t turn brown.

Remove any shell or cartilage from crab; combine all stuffing ingredients and mix well. Fill avocado halves with stuffing and serve chilled.

Stuffed Jalapeños

Stuffed JalapenosThe original 1970s-era recipes are given below, but in today’s age of shrinking canned good sizes (the tuna I used was a 5 oz. can) and larger jalapeños—at least the ones I pickled—I found that the tuna only filled five jalapeños.

12 large (approx. 2 ½ inches) pickled jalapeño peppers

Slice jalapeños in half lengthwise and remove seeds and membrane. Stuff and serve chilled.

[For mild jalapeños, put the halves in a bowl, cover with cold water and add 3 T. salt. Let soak refrigerated 3-12 hours. Rinse and pat dry before stuffing.]

Salmon Filling

1 (7 oz.) can salmon in oil
Fresh ground pepper to taste
1 medium minced onion.

Do not drain salmon. Combine all ingredients in bowl, mashing salmon well. Stuff jalapeños and chill.

Tuna Filling

1 (7 oz.) can tuna, drained
1/3 c. mayonnaise
Fresh ground pepper to taste
Salt, if desired

Combine all ingredients and mix well. Stuff jalapeños and chill.

Cream Cheese Fillings

• Soften an 8 oz. pkg. cream cheese, put approx. 1 T. on each half. Top with bacon bits if desired.
Jalapeño cream cheese
• Cream cheese with chives