What’s an elegant and easy salad I can serve this summer? Betty Crocker’s answer: Hot Crabmeat Avocado Salad.

A confusing take on a classic tuna salad, this dish subs in canned crab meat, which is super light and fluffy making for a very evenly textured dish. This crab salad is loaded into an avocado boat to serve. But here’s the twist: while most eat crab salad and avocados cold — Betty takes a left turn and bakes them in the oven with a crispy breadcrumb topping! The resulting dish is a strange sensation for the palette, but turns out to be a light and flavorful dish for summer.

Plus, we discuss how a mailman tinkering in his backyard inspired a nation to crave the creamy goodness of the avocado.

Happy Homemaking!

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