Crab and Avocado Duet

1. 1

   Pit and peel the avocado and cut it into 1/2-inch chunks.

2. 2

   In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste.

3. 3

   In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.

4. 4

   Add crabmeat and toss.

5. 5

   Stand an empty 15-ounce can with both top and bottom removed on a serving plate.

6. 6

   Scoop a quarter of the avocado into the can.

7. 7

   Place 1/4 of the crabmeat on top and press down gently into the mold.

8. 8

   Gently pull the can off the avocado and crab mixture.

9. 9

   Garnish with a half teaspoon of chives.

10. 10

    Repeat with the remaining 3 servings and serve.

11. 11

    Calories 150; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 15 g; Carb 5 g; Fiber 3 g; Cholesterol 65 mg; Sodium 390 mg

12. 12

    Excellent source of: Protein

13. 13

    Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

* Per serving · 4 servings · Values may vary.

No additional tips available.