Avocado Crabmeat Salad Recipe

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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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  • 2 Servings
  • Prep: 15 min. + chilling

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 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.

Nutrition 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.

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

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