{"id":3385,"date":"2012-08-01T08:39:11","date_gmt":"2012-08-01T12:39:11","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=3385"},"modified":"2024-08-04T08:23:01","modified_gmt":"2024-08-04T12:23:01","slug":"seafood-stuffed-avocados","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/seafood-stuffed-avocados\/","title":{"rendered":"Seafood-Stuffed Avocados"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd pound backfin crabmeat<\/li>\n\n\n\n<li>\u00bd pound cooked small shrimp, peeled and deveined<\/li>\n\n\n\n<li>3 tablespoons mayonnaise<\/li>\n\n\n\n<li>3 tablespoons sour cream<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>3 avocados, chilled<\/li>\n\n\n\n<li>paprika<\/li>\n\n\n\n<li>lettuce leaves<\/li>\n<\/ul>\n\n\n\n<p>Carefully remove any shell or cartilage from crabmeat. In a medium bowl, lightly toss crabmeat and shrimp. In a small bowl, combine mayonnaise, sour cream, salt and pepper. Add to crab and shrimp. Mix gently but thoroughly. Chill for several hours.<\/p>\n\n\n\n<p>When ready to serve, peel and remove pit from avocados. Cut in half lengthwise. Pile centers with salad. Sprinkle with paprika. Place on lettuce leaves.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Carefully remove any shell or cartilage from crabmeat. In a medium bowl, lightly toss crabmeat and shrimp. In a small bowl, combine mayonnaise, sour cream, salt and pepper. Add&hellip;<\/p>\n","protected":false},"author":23,"featured_media":7709,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,15,98,103,216],"tags":[145,154],"class_list":["post-3385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-main","tag-stuffed"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Seafood-Stuffed Avocados - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/seafood-stuffed-avocados\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seafood-Stuffed Avocados - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Carefully remove any shell or cartilage from crabmeat. 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