Coconut-Crab Stuffed Avocado
Recipe: #16675
January 11, 2015
Categories: Crab meat, Avocado, 5-Minute Prep, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, more
"From a national supermarket, just frozen some fresh crab meat so hope to get this done soon while avocados are in season. The original recipe called for canned crab meat but I think there was a misprint as they stated 2 x 10 gram cans I think thank should read 2 x 170 grams, drained so if you should wish to used canned this is what I would recommended."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (238.8 g)
- Calories 387.1
- Total Fat - 28.8 g
- Saturated Fat - 6.6 g
- Cholesterol - 57.2 mg
- Sodium - 250.5 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 10.3 g
- Sugars - 10.7 g
- Protein - 13.9 g
- Calcium - 76.5 mg
- Iron - 1.2 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together crab, coconut cream, basil and chilli.
Step 2
Halve and remove stone from each avocado.
Step 3
Drizzle lemon juice over cut side of avocadoes.
Step 4
Divide crab mixture between each avocado and then drizzle with oil and serve with salad, lemon wedges and cracked black pepper.
Tips
No special items needed.
0 Reviews
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