Crab and Shrimp-Stuffed Avocados - alive magazine
If you like to sleep in on the weekends and eat brunch instead of breakfast, this recipe is for you. You can whip up these scrumptious avocados the night before…
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Cooking tools:
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Pastry brush
- Plastic wrap
- Plate
- Refrigerator
Ingredients
- 4 avocados, pitted
- 1/2 lb (227 g) crabmeat
- 1/2 lb (227 g) cooked shrimp, peeled, deveined, and roughly chopped
- 1 red bell pepper, seeded and finely chopped
- 1 scallion, sliced on the bias
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
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