Avocado Stuffed With Crab
Recipe: #22352
January 02, 2016
Categories: Salads, Main Dish Salad, Crab meat, Eggs, Avocado, Pacific Northwest, Brunch, July 4th, Labor Day, Mothers Day, Gluten-Free, Non-Dairy, more
"This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington."
Original is 4 servings
Ingredients
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- FOR RICH MAYONNAISE SALAD DRESSING
Nutritional
- Serving Size: 1 (284.7 g)
- Calories 458.5
- Total Fat - 31.3 g
- Saturated Fat - 5.5 g
- Cholesterol - 206.6 mg
- Sodium - 1253.7 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 7.3 g
- Sugars - 9.6 g
- Protein - 13.7 g
- Calcium - 93 mg
- Iron - 2.2 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the avocados in half lengthwise.
Step 2
Sprinkle with lemon juice to prevent discoloration.
Step 3
Set each half on a plate filled with lettuce.
Step 4
Mix all ingredients for mayonnaise together.
Step 5
Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
Step 6
Season with a dash of salt.
Step 7
Fill hollow of each avocado with crab mixture.
Step 8
Top crab mound with dressing and garnish with quarters of hard-boiled egg.
Step 9
Sprinkle all with a dash of paprika an top with ripe olive's.
Tips
No special items needed.
2 Reviews
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