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Recipe from: Susanna
2 avocados, halved and sprinkled with lime juice
1 stick of butter
1 small onion, finely chopped
2 tablespoons flour
3 cups milk, scalded
1 pound lump crabmeat
1 teaspoon prepared mustard
1 tablespoon Pickapeppa Sauce (available in specialty condiment section)
Sauté onion in butter but do not allow to brown at all.
Make roux by adding the flour and cook for 2 minutes. Add milk, a small amount at a time, guarding against lumping. Cook and stir until smooth and thick. Remove from heat. Combine remaining ingredients and add to white sauce. Fill avocado cavities with mixture, sprinkle with Parmesan cheese and bake at 400°F for 15 minutes or until avocado is heated through.