1/2 cup chili sauce 1/2 cup low-fat mayonnaise 1 clove garlic, minced 1/2 tsp. Dijon-style mustard 1 tbsp. creamed horseradish 1 tbsp. Worcestershire sauce 1/4 tsp. Tabasco sauce 1/4 cup green onions, chopped Salt and pepper taste 2 hard-boiled eggs, finely chopped Additional slices of hard-boiled eggs for garnish, if desired. 8 oz. flaked crabmeat, picked over 4 large pimento stuffed green olives, sliced 4 ripe avocados Lettuce leaves
Combine all the ingredients except hard-boiled eggs, crabmeat, avocados, and lettuce in a medium size bowl and mix well.
Add the hard-boiled eggs and crabmeat and stir gently to combine. Refrigerate for 2 - 3 hours. Prior to serving, split avocados in half and discard the pits. Place equal portions of the crab mixture into the avocado halves. Serve on a bed of lettuce leaves as a salad. Add additional egg slices for garnish, if desired. Option: You may use this as a dip with crackers and/or vegetables. Yield: 2 cups of dip. Note: When served as a salad, you can serve 1 or 2 stuffed avocado halves per person depending on the size of the avocado. Yield: 4 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.