Avocado Crabmeat Salad Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
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.
Originally published as Avocado Crabmeat Salad in Country Woman January/February 2004, p37

Nutritional Facts

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

  • 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
  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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