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Avocado With Crabmeat

southern.chef's picture
Ingredients
  Avocados 2
  Lemon juice 1 Tablespoon
  Frozen crabmeat 6 Ounce, drained
  Chopped celery 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot sauce 1 Dash
  Iceberg lettuce 2 Cup (32 tbs), shredded
  Hard-cooked eggs 2 , sliced
  Tomato 1 , cut into wedges
  Lemon 1 , cut into wedges
  Ripe olives 4
  Parsley sprigs 1 Dash
  Mayonnaise dressing 1 Tablespoon (For Serving, Herbed Mayonnaise Dressing)
Directions

Cut avocados in half lengthwise, remove seed, and peel.
Brush with lemon juice, and set aside.
Combine crabmeat, celery, mayonnaise, 1 teaspoon lemon juice, salt, pepper, and hot sauce, mix well.
Fill avocados with crabmeat mixture.
Place lettuce on a serving platter.
Arrange avocados, eggs, anchovies, if desired, with tomato wedges, lemon wedges, olives, and parsley sprigs on lettuce.
Serve with Herbed-Mayonnaise Dressing.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Interest: 
Gourmet
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 363 Calories from Fat 260

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 130.7 mg43.6%

Sodium 279.3 mg11.6%

Total Carbohydrates 15 g4.9%

Dietary Fiber 8.6 g34.6%

Sugars 2.9 g

Protein 13 g26.9%

Vitamin A 15.3% Vitamin C 48.5%

Calcium 4.8% Iron 7%

*Based on a 2000 Calorie diet

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Avocado With Crabmeat Recipe