Wednesday, July 6, 2011

Avocado Crab Dip

Avocado Crab Dip
From the kitchen of Melissa St. Clair

2 whole Avocados, seeded and peeled
1 Tablespoon fresh lemon juice
1 Tablespoon chopped onion
1 teaspoon Worcestershire Sauce
1 package 8 ounce cream cheese, softened
1/4 cup sour cream
1/4 teaspoon salt
1 pound crab meat, drained of any juice
1 pound baguette


Slice baguette. Lay slices out on a cookie sheet and toast in a 350 degree oven. Cool. In a blender or food processor, combine avocado with the lemon juice. Pulse a couple times. Add the onion and Worcestershire. Pulse until combined, but keep a little bit lumpy, do not puree. Add cream cheese, sour cream, and salt. Pulse a couple of times. Stir in the crab meat. Chill dip until needed. Keep in mind that the avocado will discolor within a few hours, so make no more than a couple of hours before serving!

Serve with toasted baguette.

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