178 Cals 9.5 Protein 9 Carbs 13 Fats
PREP TIME:
10 mins
COOK TIME:
0 mins
TOTAL TIME:
10 mins
YIELD:2 SERVINGS
COURSE:Appetizer, Lunch
CUISINE:Mexican
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!
INGREDIENTS
1 medium Hass avocado, about 5 oz avocado
4 oz lump crab meat
2 tbsp chopped red onion
1 1/2 tbsp fresh lime juice, from 1 lime
1 tbsp chopped fresh cilantro
2 grape tomatoes, diced
1/2 tsp olive oil
1/4 tsp salt and fresh black pepper
2 leaves butter lettuce, optional
INSTRUCTIONS
In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
Add crab meat and gently toss.
Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
This makes 2 servings, place on two plates with lettuce if you wish and serve.
VIDEO
Serving: 1avocado half w/ crab meat, Calories: 178kcal, Carbohydrates: 9g, Protein: 9.5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 447mg, Fiber: 5g, Sugar: 1gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:5