2 avocados, halved and sprinkled with lime juice
1 stick of butter
1 small onion, finely chopped
2 tablespoons flour
3 cups milk, scalded
1 pound lump crabmeat
1 teaspoon prepared mustard
1 tablespoon Pickapeppa Sauce (available in specialty condiment section)
Parmesan cheese

Saute onion in butter but do not allow to brown at all.
Make roux by adding the flour and cook for 2 minutes. Add milk, a
small amount at a time, guarding against lumping. Cook and stir until
smooth and thick. Remove from heat. Combine remaining ingredients and
add to white sauce. Fill avocado cavities with mixture, sprinkle with
Parmesan cheese and bake at 400 degrees F for 15 minutes or until
avocado is heated through.