Avocado And Lump Crab Salad Recipes
AVOCADO AND LUMP CRAB SALAD
Steps:
- In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
- Add crab meat and gently toss.
- Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
- Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
- This makes 2 servings, place on two plates with lettuce if you wish and serve.
Nutrition Facts : ServingSize 1 avocado half w/ crab meat, Calories 178 kcal, Carbohydrate 9 g, Protein 9.5 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 447 mg, Fiber 5 g, Sugar 1 g
LUMP CRAB - AVOCADO SALAD
Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.
Provided by cpbaker
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
- Stir the remaining ingredients together and toss into the crab-vegetable mixture.
- Chill at least one hour.
- Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
- Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9
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