Crab Salad
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 230
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 45
- Sodium
- 320
- Total: 15 min
- Prep: 15 min
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons canned adobo sauce (from chipotle chiles in adobo)
2 tablespoons ketchup
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/3 cup chopped red bell pepper (from about 1/2 bell pepper)
1 tablespoon chopped fresh cilantro, plus sprigs for garnish
1 pound cooked Dungeness crab meat, picked
4 avocados, peeled, pitted
Directions
- Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
- Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.