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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 364
% Daily Value**
Total Fat 32g
Saturated Fat 12g
Unsaturated Fat 3g
Cholesterol 44mg
Sodium 174mg
Total Carbohydrate 9g
Dietary Fiber 7g
Sugars 1g
Protein 12g
Vitamin A  8%Vitamin C  24%
Calcium  7%Iron  6%
Potassium  20%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Avocado with Crab First Course

Date Added: June 11, 2009


2 Avocados Ripe
3 Tablespoons Vinegar
2 Green Onions (shallots)
1 Can Crab (or fresh)
5 Tablespoons Vegetable Oil
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1. Cut avocados in 1/2 and take out the pits. Scoop out the avocado meat.

2. Immediately sprinkle the avocado meat and avocado shell with lemon to avoid it turning brown.

3. Mix the avocado meat with the crab. Lay the avocado shells on top of a lettuce leaf and fill the shells with the avocado-crab mixture.

4. Make the Vinaigrette Sauce. Pour the sauce over the avocados. Decorate with slices of lemon and parsley.

5. VINAIGRETTE SAUCE: Cut the green onions very fine into a bowl. Add salt and pepper. Slowly add the vinegar and oil, beat until you have a bonded sauce.

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Dietary Notes:
This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Sulfites, Spring Onion, Avocado, Vinegar, Onion allergies.
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