1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. 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 butter; 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. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.