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Avocado and Lump Crab Salad
4.91
from
10
votes
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!
Prep Time:
10
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
10
minutes
mins
Yield:
2
servings
Course:
Appetizer, Lunch
Cuisine:
Mexican
Ingredients
1
medium Hass avocado
(about 5 oz avocado)
4
oz
lump crab meat
2
tbsp
chopped red onion
1 1/2
tbsp
fresh lime juice
(from 1 lime)
1
tbsp
chopped fresh cilantro
2
grape tomatoes
(diced)
1/2
tsp
olive oil
1/4
tsp
salt and fresh black pepper
2
leaves
butter lettuce
(optional)
Instructions
In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
Add crab meat and gently toss.
Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
This makes 2 servings, place on two plates with lettuce if you wish and serve.
Video
Nutrition
Serving:
1
avocado half w/ crab meat
,
Calories:
178
kcal
,
Carbohydrates:
9
g
,
Protein:
9.5
g
,
Fat:
13
g
,
Saturated Fat:
3
g
,
Cholesterol:
50
mg
,
Sodium:
447
mg
,
Fiber:
5
g
,
Sugar:
1
g
- WW Points:
4