Crab and Avocado Casserole

By Lonnie

Ingredients

• 1 Haas avocado
• lemon juice
• 8 oz crabmeat
• 1 1/2 t butter
• 2 T flour
• 1 c chicken broth
• 1 T sherry
• salt and pepper to taste
• 4 c grated parmesan cheese (optional)

Preparation

Step 1

Peel, cut and dice avocado. Coat with lemon. Drain and flake crab. Melt butter, blend in flour. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil. Stir in crabmeat and sherry. Heat thoroughly and add salt and pepper to taste. Fold in diced avocado, then turn inot 2 individual casseroles, sprinkle with parmesan cheese. Broil 2 minutes or until top is brown. Serve at once.