Nutrisystem.com
Recipe Image

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

Thai-Style Crab Salad in Avocado Halves

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
Protein20g
Potassium932mg
Calcium110mgs


Method:

  1. Split the avocado in half, remove the seed, and sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.
  2. 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.
©1991-2012 Diabetes Health | Home | Privacy | Press | Advertising | Help | Contact Us | Donate | Sitemap

Diabetes Health Medical Disclaimer

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and information, contained on or available through this website is for general information purposes only. Opinions expressed here are the opinions of writers, contributors, and commentators, and are not necessarily those of Diabetes Health. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on or accessed through this website.