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Avocado Crabmeat Salad Recipe

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

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Avocado Crabmeat Salad Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe California Avocado, peeled, pitted and halved

Directions

In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 cup) equals 242 calories, 21 g fat (3 g saturated fat), 33 mg cholesterol, 326 mg sodium, 7 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Avocado Crabmeat Salad in Country Woman January/February 2004, p37