Very often when you browse through ideas for preparing avocados the comment is made that they should never be cooked. Avocados are most often eaten raw, chopped up in a salad, spread on toast or made into guacamole. This is usually because they can very quickly become bitter once heated. However, if cooked just right, they are delicious.
Roasting avocados is more of an art than a science. If you choose to roast slices, adding some oil, garlic or chili powder with a little salt and pepper helps to draw out the natural flavor. If you want to slice them in half and remove the seed, you can add any number of fillings. Just bake and enjoy, knowing that the flesh just next to the skin, is the most nutritious part of the fruit.
These crab and shrimp filled avocados make an extraordinary Sunday or special occasion brunch entree. If you like avocados and seafood, this one’s for you!
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- 4 avocados, sliced in half lengthwise & pitted
- 250 grams shrimp, chopped
- 100 grams crabmeat
- 100 grams white cheddar, finely shredded
- 1/2 cup white onion, finely diced
- 2 eggs, beaten
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp lemon juice
- 1/4 tsp seafood seasoning
Ingredients
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- Preheat oven to 350 F. Slice & pit avocados. In a large bowl, combine the rest of the ingredients; mix well.
- Spoon the mixture equally on top of each avocado half. Place in a glass 9 X 13-inch baking dish or 4 individual servings dishes. Make sure your avocados will not tip over during baking time. Bake for 25 minutes or until cooked. Serve immediately.