Avocado Filled with Crabmeat
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34
Ingredients
2 | medium |
avocados
|
* |
½ | pound |
crab meat
|
|
1 | dash |
red hot pepper sauce
optional |
* |
¼ | cup |
celery
minced |
|
1 | x |
mayonnaise
|
* |
1 | x |
lemon juice
|
* |
1 | x |
salt and black pepper
to taste |
* |
1 | x |
lettuce
shredded |
* |
4 | large |
eggs
hard cooked and chopped |
|
4 | each |
anchovy fillets
|
* |
4 | strips |
pimentos
|
* |
1 | each |
lemon
cut into four wedges |
|
1 | each |
tomatoes
cut in 4 wedges |
|
1 | x |
black olives
|
* |
1 | x |
parsley sprigs
|
* |
Herbed mayonnaise dressing | |||
1 | cup |
mayonnaise
|
|
1 | dash |
tarragon leaves
|
* |
1 | dash |
chervil
|
* |
2 | tablespoons |
chives
chopped |
|
2 | tablespoons |
tomato purée (passata)
or more |
Directions
Combine 1 cup mayonnaise, tarragon, chervil and chives.
Add just enough tomato purée to give dressing a pourable consistency and delicate color.
Set aside.
To make salad, cut avocados in halves and remove seeds.
Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten.
Season to taste with lemon juice, salt and pepper.
Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs.
Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley.
Serve dressing on side.
Nutrition Facts
Serving Size 224g (7.9 oz)Amount per Serving
Calories 36862% of calories from fat
% Daily Value *
Total Fat 25g
39%
Saturated Fat 5g
23%
Trans Fat
0g
Cholesterol 277mg
92%
Sodium 686mg
29%
Total Carbohydrate
6g
6%
Dietary Fiber 1g
3%
Sugars g
Protein
38g
Vitamin A 15%
•
Vitamin C 21%
Calcium 10%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?