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 Suzettie Spaghetti
Broomfield, CO
on August 10, 2011
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Easy, delicious, elegant, and healthy. I loved it! I think next time I am going to add in a little chopped red pepper for color and peppery kick, but it was lucious, creamy and simple just as it was. A definite make-again!
By ssimontacchi_39...
Petaluma, CA
on December 25, 2010
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The can idea was a bit difficult. I did mine in large round ramikin dish and I topped mine off with roasted tomatoes covered in Balsamic Vinegar which added some color and more salad like dip! Looked great for xmas and turned out wonderful! I also drew lines going from the dip on my serving tray with wasabi sauce as well in case someone wanted to kick it up a notch! :
By raneuman_7513578
Plainview, NY
on September 10, 2010
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This was so unbelievably easy to make, but it looks like it can be served in a restaurant! The idea of using a can as a mold seemed like it may not work, but in actuality, it worked PERFECTLY! Although it was very lemony, I think that is necessary in order to prevent the avocado from browning and help to bring together all the flavors. If you are making this for a large group, it can get pricey, since lump crabmeat is expensive. However, for 4-6, it is reasonable, elegant, and delicious. Thanks, Ellie! :o
Read all 9 reviews