Thai-Style Crab Salad in Avocado Halves

March 2004

Note:
Recipe from “15-Minute Low-Carb Recipes” by Dana Carpender, October 2003, Fair Winds Press (ISBN 1-59233-041-X) $17.95 trade paperback.

Ingredients & Methods

Makes 2 servings

1 ripe avocado

3 tablespoons lime juice (50 ml)

1 6-ounce can of crabmeat, or 6 ounces cooked lump crabmeat (175 g)

1 teaspoon lemon juice (5 ml)

¼ cup mayonnaise (60 ml)

2 tablespoons chopped cilantro (30 ml)

1 scallion, thinly sliced

¼ teaspoon pepper, or to taste (1 ml)

Salt if desired

Nutrition at a Glance (per serving)
Carbohydrate (including 5g of fiber for a usable carb count of 4g)	9g
Protein	20g
Potassium	932mg
Calcium	110mgs

Method:

Split the avocado in half, remove the seed, and sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.
Combine everything else in a mixing bowl and mix well. Stuff into avocado halves—piling it high. Garnish with extra cilantro if desired and serve.