Recipe courtesy of Ellie Krieger
Crab and Avocado Duet
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 ripe avocado
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt, plus more for seasoning
  • 1 teaspoon Dijon mustard
  • Pinch white pepper
  • 1/2 pound lump crabmeat
  • 2 tablespoons chopped chives

Directions

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.

Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.

Excellent source of: Protein

Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

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