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Crab & Shrimp Stuffed Avocados

Kraft Memeber Recipe
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Makes: 3-8 servings, approx 1 cup Total Time: 2 hr
Category: Salads Sub Category: Tuna/Chicken/Egg Salads

what you need
  • 1-1/2 Tbsp. Old Bay Seasoning
  • 1 Tbsp. Tony's Creole Seasoning
  • 1-1/2 Tbsp. onion powder
  • 1 bay leaf
  • 2 lemons, divided
  • 1 lb. shrimp - medium size, raw easy-peel
  • 1 can (6 oz.) lump crabmeat, rinsed (fresh crab meat is FANTASTIC!)
  • 1/2 (or more) jalapeno, seeded and small dice
  • 1/4 cup green onion, diced (green part with a little of the white)
  • 2 tsp. cilantro, chopped fine
  • 1 rib celery, small dice
  • 1 to 3 roasted red pepper strips (depending on size), chopped
  • 1/2 tsp. lemon zest (from the 2nd lemon)
  • Equal parts Kraft Mayonnaise and Miracle Whip, enough to combine
  • Salt & pepper to taste
  • 3 or 4 ripe avocados
make it
To cook the shrimp:
Bring the first 5 ingredients, including the juice and zest of 1 of the lemons, to a boil, add shrimp and cook 3 – 5 minutes or until pink. Drain and place in ice bath to stop cooking. Cool in refrigerator at least 1/2 hour.

To make the salad:
After shrimp has cooled mix all ingredients except avocados until combined (try not to break up crab lumps). Chill for at least 1 hour.

Split avocados, remove pits and squeeze juice of the lemon over avocados to stop oxidization. Stuff avocado halves with salad mixture and serve.
It looks like a lot of chopping & dicing, but the result was fantastic even if I do say so myself!
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