CRAB AND AVOCADO DUET
Steps:
- Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
- Excellent source of: Protein
- Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams
SUPER CRAB SANDWICH
Steps:
- Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 54.4 g, Cholesterol 60.5 mg, Fat 22.8 g, Fiber 5.3 g, Protein 31.8 g, SaturatedFat 9.2 g, Sodium 922.8 mg, Sugar 3.4 g
CRAB & AVOCADO SANDWICH
This is so good! And very adaptable to your own tastes or to what you have available in your kitchen (the best part is the taste of crab & avocado together!). I first tried it at a restaurant 20+ years ago and have been making it at home ever since. I like it just the way I've posted but you can sub any type of bread, any type of crab, use avocado dip instead of fresh slices, and your choice of condiments. You can also melt the cheese for a couple of minutes under the broiler for a hot sandwich. Have fun!
Provided by GeeWhiz
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spread mayo and mustard on both sides of the onion roll.
- Top one slice of the roll with avocado slices and crab, then the cheese slice; if you're going to melt the cheese, now is the time.
- Top the other slice of roll with bean sprouts, put sandwich together and enjoy!
AVOCADO-CRABMEAT SANDWICHES
From Southern Living Annual Recipes 1983. Yummy! Chill time is not included in cook time. Cook time is assembly time.
Provided by SarahBeth
Categories Lunch/Snacks
Time 25m
Yield 6 open faced sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a small bowl; mix well and chill.
- Toast bread on both sides and lightly butter one side of each slice.
- Spread crab mixture evenly over each toast.
- Top sandwiches with with avocado slices and crumbled bacon.
CRAB-STUFFED AVOCADOS
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Provided by Barney Desmazery
Categories Dinner, Starter
Time 10m
Number Of Ingredients 6
Steps:
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
AVOCADO CRABMEAT SALAD
You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts :
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CRAB OMELET WITH AVOCADO AND HERBS - OUR SALTY KITCHEN
From oursaltykitchen.com
4.9/5 (12)Calories 557 per servingCategory Breakfast, Main Dish
- Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper to the eggs, then whisk with a fork until frothy.
- Heat a 10" non-stick skillet over medium heat. Add the butter, and swirl until it melts then foams. Once the foam subsides, pour the whisked eggs into the pan. Swirl the pan to cover the bottom with an even layer of eggs.
- Saute the eggs over medium heat until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
- Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the lump crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
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#30-minutes-or-less #time-to-make #course #preparation #appetizers #lunch #sandwiches
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