The Bell Jar Avocado Stuffed With Crab Recipe

The Bell Jar isn’t exactly the happiest novel around, but it does have interesting insights into human psychology especially when you consider it in relation to Slyvia Plath’s own life. However, we’re not going to get into that here – instead we’re going to focus on this description of a feast from the novel –

“Arrayed on the Ladies’ Day banquet table were yellow-green avocado pear halves stuffed with crabmeat and mayonnaise, and platters of rare roast beef and cold chicken, and every so often a cut-glass bowl heaped with black caviar. I hadn’t had time to eat any breakfast at the hotel cafeteria that morning, except for a cup of overstewed coffee so bitter it made my nose curl, and I was starving.”

Reading about that, we find those pangs of hunger coming on too. So, we’re going to try making those crab stuffed avocado halves. Serve these as an appetiser to lunch or dinner in the place of a salad.

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Avocado Stuffed With Crabmeat

Creamy crab stuffed in avocado halves.

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Prep Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 2 ripe avocados
• 1 cup crabmeat cooked
• 1/2 cup celery chopped
• 2 tsp fresh lemon juice
• 1/4 cu mayonnaise
• 2 hard-boiled eggs
• 4 Green Olives chopped
• Iceberg salad leaves chopped

Prep Time 15 minutes Servings MetricUS Imperial Ingredients 2 ripe avocados 1 cup crabmeat cooked 1/2 cup celery chopped 2 tsp fresh lemon juice 1/4 cu mayonnaise 2 hard-boiled eggs 4 Green Olives chopped Iceberg salad leaves chopped

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Instructions

1. Cut the avocados lengthwise and remove the seeds.
2. Sprinkle the inside of the avocados with the lemon juice.
3. Peel the eggs and take out the yolk.
4. Chop the egg whites.
5. Combine the chopped egg whites with the mayonnaise and green olives and salt and pepper to taste.
6. Gently stir in the crabmeat.
7. Scoop the mixture into the avocado halves.
8. Top with the chopped salad leaves.
9. Serve and enjoy.