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Avocado Filled with Crabmeat

 

34

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

10

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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