Photo: Crab and Avocado Duet Recipe
Ingredients
- 1 ripe avocado
- 3 tablespoons lemon juice
- 1/4 teaspoon salt, plus more for seasoning
- 1 teaspoon Dijon mustard
- Pinch white pepper
- 1/2 pound lump crabmeat
- 2 tablespoons chopped chives
Directions
Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
Per Serving:
Calories 150; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 15 g; Carb 5 g; Fiber 3 g; Cholesterol 65 mg; Sodium 390 mg
Excellent source of: Protein
Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium
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By alarsen2
on August 28, 2012
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I played with this recipe quite a bit because I wanted to make it as a larger dinner salad. I had a lettuce base with some slivered red peppers; I topped the base with the avocado and crab. Since I had the lettuce, I mixed up a little extra lemon juice, Dijon, oil, and white vinegar to create a simple dressing to drizzle over the lettuce. The salad turned out excellent with great flavor - a nice tang from the lemon juice contrasting with the sweetness of the crab and subtle avocado flavor. Served it with some hearty whole grain bread, and it made a great meal.
By paula1995
Kansas City
on May 14, 2012
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Wow - loved this recipe! And it looks beautiful, too. Next time will try using frozen king crab legs instead of canned crab, which tasted a little "fishy" to us. Yummm!
By Ellie3263
Pawtucket,RI
on May 09, 2012
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Very good recipe, also good with lobster...I used a tuna fish can as a mold for the salad
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