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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 2 servings The following items or measurements are not included below: 1 cup crabmeat |
||
| Calories 259 | ||
| Calories from Fat 208 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.2g | 35% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 261mg | 10% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 1.8g | ||
| Protein 5.4g | 10% | |
Lunchtime Avocado Salad
By: Hey Jude
Jul 19, 2007
Crab and avocado together in one dish? Hello?? I couldn't resist! This is a Bev Bennett recipe, found in the Chicago Sun-Times but, I think, originally printed in the Los Angeles Times Syndicate.
SERVES 2
Ingredients
- 1 cup flaked crabmeat
- 2 teaspoons capers, rinsed and drained
- 1 tablespoon minced chives
- 1 hard-cooked egg, chopped
- 2 tablespoons light mayonnaise
- 1 teaspoon light mayonnaise
- 1 teaspoon lemon juice
- fresh ground black pepper, to taste
- 1 avocado, pitted, peeled and halved (Haas are the best)
Directions
1
Place crabmeat in a bowl; add capers, chives, egg, mayonnaise and lemon juice. Mix lightly but well.2
Season with pepper to taste.3
Divide evenly and spoon into avocado halves.
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Cold
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Occasion > To Go...
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