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TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

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

Nutritional Facts

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

Directions

  1. 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.
Originally published as Avocado Crabmeat Salad in Country Woman January/February 2004, p37


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