Crab and Avocado Duet (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Per Serving:
4. Calories 150; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 15 g; Carb 5 g; Fiber 3 g; Cholesterol 65 mg; Sodium 390 mg
5. Excellent source of: Protein
6. Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium
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