Crab-Stuffed Avocado Recipe
Ingredients
| Cooked crab meat | 12 Ounce | |
| Hard cooked eggs | 2 | |
| Chopped ripe olives | 1⁄4 Cup (4 tbs) | |
| Capers | 3 Tablespoon | |
| Mayonnaise/Salad dressing | 2⁄3 Cup (10.67 tbs) | |
| Chili sauce | 1⁄4 Cup (4 tbs) | |
| Dairy sour cream | 2 Tablespoon | |
| Prepared horseradish | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground pepper | 1 Dash | |
| Whipping cream | 1⁄4 Cup (4 tbs) | |
| Avocado | 4 Large |
Nutrition Facts
Serving size: Complete recipe
Calories 5833 Calories from Fat 4492
% Daily Value*
Total Fat 525 g807.9%
Saturated Fat 84.9 g424.7%
Trans Fat 0 g
Cholesterol 686.6 mg228.9%
Sodium 2583.1 mg107.6%
Total Carbohydrates 231 g77.1%
Dietary Fiber 169.6 g678.4%
Sugars 24.2 g
Protein 123 g246.7%
Vitamin A 97.6% Vitamin C 436.8%
Calcium 62.9% Iron 95.1%
*Based on a 2000 Calorie diet
Directions
Blend together mayonnaise, chili sauce, sour cream, horseradish, lemon juice, salt, and pepper; chill.
Just before serving, whip cream; fold into dressing.
Combine enough dressing with crab mixture to moisten.
Place avocado halves on lettuce cups.
Spoon filling atop.
Garnish with sliced olives, lemon wheels, pickles, and parsley, if desired.
Chef
