Avocado With Crabmeat Recipe
Ingredients
| Avocados | 2 | |
| Lemon juice | 1 Tablespoon | |
| Frozen crabmeat | 6 Ounce, drained | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Mayonnaise | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Hot sauce | 1 Dash | |
| Iceberg lettuce | 2 Cup (32 tbs), shredded | |
| Hard-cooked eggs | 2 , sliced | |
| Tomato | 1 , cut into wedges | |
| Lemon | 1 , cut into wedges | |
| Ripe olives | 4 | |
| Parsley sprigs | 1 Dash | |
| Mayonnaise dressing | 1 Tablespoon (For Serving, Herbed Mayonnaise Dressing) |
Nutrition Facts
Serving size
Calories 363 Calories from Fat 260
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 130.7 mg43.6%
Sodium 279.3 mg11.6%
Total Carbohydrates 15 g4.9%
Dietary Fiber 8.6 g34.6%
Sugars 2.9 g
Protein 13 g26.9%
Vitamin A 15.3% Vitamin C 48.5%
Calcium 4.8% Iron 7%
*Based on a 2000 Calorie diet
Directions
Brush with lemon juice, and set aside.
Combine crabmeat, celery, mayonnaise, 1 teaspoon lemon juice, salt, pepper, and hot sauce, mix well.
Fill avocados with crabmeat mixture.
Place lettuce on a serving platter.
Arrange avocados, eggs, anchovies, if desired, with tomato wedges, lemon wedges, olives, and parsley sprigs on lettuce.
Serve with Herbed-Mayonnaise Dressing.
Chef
