Crab-Stuffed Avocados
“We enjoy having this creamy and crunchy salad out on our deck on summer evenings,” writes Gal VanGundy from Parker, Colorado. And it goes together in minutes flat!2 ServingsPrep/Total Time: 20 min.
Ingredients
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1/2 cup sliced celery
- 1/2 cup shredded lettuce
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped onion
- 1/2 teaspoon lemon juice
- 1/8 to 1/4 teaspoon seafood seasoning
- 1/8 teaspoon paprika
- 1 medium ripe avocado, halved and pitted
Directions
- In a bowl, combine the first eight ingredients. Spoon onto avocado
- halves. Serve immediately. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with fat-free mayonnaise) equals 262 calories, 17 g fat (3 g saturated fat), 78 mg cholesterol, 543 mg sodium, 11 g carbohydrate, 5 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.