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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings
Calories 211
Calories from Fat 141		(66%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 378mg		15%
Potassium 684mg		19%
Total Carbohydrate 10.4g		3%
	Dietary Fiber 7.5g	29%
	Sugars 1.1g
Protein 10.6g		21%
detailed view... how is this calculated?

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Avocado With Spicy Crabmeat

Recipe #97896 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Latchy
Aug 16, 2004

This is just so simple to do and is a nice starter. You could always cut up finely a red or green chilli if you like things hot. Best made close to serving

SERVES 4 (change servings and units)

Ingredients

1 (170 g) can crabmeat, drained
1 green onion, end trimmed and finely chopped
1 tablespoon sour cream or yoghurt
1/4 teaspoon cayenne pepper
2 ripe avocados, halved and stone removed
8 leaves red oak leaf lettuce, washed and torn
fresh ground black pepper

Directions

1
Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
2
Spoon the crabmeat mixture evenly among avocado halves.
3
Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.

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Featured Reviews for This Recipe

From: ~Nimz~

On Dec 8, 2004

Latchy this was a very nice light salad that went well with our grilled fish meal. I did all a little extra sour cream because it was a little dry. I also sprinkled lemon juice on the avocado before filling with the crabmeat mixture. Thanks for a great recipe.

0 people found this review helpful

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From: Miss Annie in Indy

On Sep 5, 2004

After tasting I decided this did not need yoghurt or cayenne pepper. I used lemon juice and salt / pepper. A wonderful salad. The delicate crab flavor and avacaco blend beautifully. With just a hint of lemon.

1 person found this review helpful

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From: JustJanS

On Aug 21, 2004

Definately simple to do, but we felt it needed plenty of freshly groung rock salt, and then sprinkled it with a lemon, garlic, mustard dressing as we ate our way through the avocado as we felt it was a bit dry. But a great recipe we'll make again. Oh, and we added a chopped green chilli for that bit of heat!

1 person found this review helpful

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