Crab And Avocado Causa Recipe

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Crab And Avocado Causa
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Ingredients
19
Count
Nutrition
270
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Lightly oil a 6x3 inch springform round cake pan, then line it with 2 large pieces of plastic wrap, making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold with which to fold over and tightly cover the causa once it has been assembled. Set aside.
  2. For the relish, put onions, sugar and vinegar into a medium bowl, cover and set aside for 45 minutes (the red onions turn a gorgeous magenta color!). Strain the onions, discarding the vinegar and return to the bowl. Add cilantro, salt and pepper, yellow peppers and lime juice. Cover and set relish aside.
  3. For the causa, place potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoons kosher salt and bring to a boil. Cook for about 25 minutes, until potatoes are tender when pierced with a knife. Meanwhile, chop the roasted jalapeño.
  4. Drain and let potatoes cool until you can handle them safely. Peel potatoes and press them through a potato ricer or the fine side of a cheese grater, making sure no lumps remain. Transfer potatoes to a large bowl and add the juice of 1 lime, oil and jalapeño. Mix with a potato masher, adding salt and pepper to taste. Place in the refrigerator until cooled.
  5. Meanwhile, mix crab meat with mayonnaise and juice from 1/2 a lime. Season with salt and pepper, cover and refrigerate. Put avocados, remaining juice from 1/2 a lime, salt and pepper into a bowl and toss gently to combine.
  6. Use a large spoon to spread half the potato mixture into a layer at the bottom of the springform mold. Arrange all of the avocado slices in the mold for the next layer, making sure all corners and sides of the mold are covered. Spread the crab meat mixture into the mold to make the next layer. Press down firmly with the back of a spoon. Finish with remaining potato mixture. Fold the plastic wrap over the top of the mold to cover completely. Press down slightly along the top of the mold, then refrigerate for at least 1 hour.
  7. To serve, carefully uncover the plastic wrap and spread relish evenly all over causa. Unmold the causa over a serving plate. Serve immediately with sliced hard boiled eggs as garnish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.9 Kcal (1130 kJ)
Calories from fat 151.16 Kcal
% Daily Value*
Total Fat 16.8g 26%
Cholesterol 110.34mg 37%
Sodium 137.47mg 6%
Potassium 554.65mg 12%
Total Carbs 19.34g 6%
Sugars 4.63g 19%
Dietary Fiber 4.57g 18%
Protein 10.06g 20%
Vitamin C 46.2mg 77%
Iron 63.8mg 354%
Calcium 43mg 4%
Amount Per 100 g
Calories 118.64 Kcal (497 kJ)
Calories from fat 66.45 Kcal
% Daily Value*
Total Fat 7.38g 26%
Cholesterol 48.5mg 37%
Sodium 60.43mg 6%
Potassium 243.81mg 12%
Total Carbs 8.5g 6%
Sugars 2.03g 19%
Dietary Fiber 2.01g 18%
Protein 4.42g 20%
Vitamin C 20.3mg 77%
Iron 28mg 354%
Calcium 18.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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