Reviewed: Dec. 26, 2006

Didn't want to waste avocado by scraping out the flesh so I t sliced the peeled avocado and served with the shrimp/ crab filling. I also added a little salsa sauce to he mixture. Made a great starter to Christmas lunch.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Nov. 20, 2006

CRAB AND SHRIMP A LITTLE OVERWHELMING, ADDED SOME CAYENNE TO ADD A LITTLE SPICE, WAS GOOD!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CUCHEEZ

Reviewed: Jul. 31, 2006

I added onion/garlic powders, dill weed and minced red onion. I couldn't see the purpose of wasting a perfectly wonderful avacado just to use the shell as a bowl, so I chopped the avacado meat and added it into the mix. This made a great lunch Annie and thanks!

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 21, 2006

Couldn't get enough of this...we loved it! I used frozen cooked cocktail shrimp & a can of fancy white crab meat (finally found a recipe that the cheaper stuff is good in!). I used lite ranch dressing instead of mayo & I used Old Bay instead of salt. And I probably used an extra tbp. of cucumber (I wouldn't suggest leaving it out...it adds a lot to the dish). The filling was really, really good w/ the avocado!

Was this review helpful? [ YES ]
48 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: May 8, 2006

These were just ok. I liked everything that was in them, but, apparently not mixed all together. Will try again though with different spices.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHAUNIH

Cooking Level: Intermediate

Home Town: Peachtree City, Georgia, USA

Living In: Hampton, Georgia, USA

Reviewed: Jun. 9, 2005

These are really good for a light lunch. I omitted the cucumber, used cilantro instead of parsley, and added the chopped avocado in the mixture. I also added some spices to jazz things up a little because otherwise it's fairly bland. By experimenting with my ingredients and seasonings I've discovered a mixture that I really like. I've made these many times now!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

OPERABABE_61

Cooking Level: Beginning

Reviewed: Apr. 9, 2004

I used ranch dressing in place of the mayonnaise mixture and used only shrimp. I simply put a dollop of dressing on the avocado halves where I removed the pit and then put some of the small canned salad shrimp on top of that. It was an easy and impressive appetizer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 2, 2004

Thanks for a delicious recipe! I left out the cucumber and the parsley (I didn't have any) and substituted dill weed for the parsley. It was delicious, and also taste good on top of a salad. It was ready in less than 30 minutes, which makes it a keeper in my book!

Was this review helpful? [ YES ]
9 users found this review helpful