Serves 2 / Prep time: 20 minutes
Depending on the size of your avocados, this decadent dish could be a filling snack or a light lunch. It’s perfectly acceptable to use frozen crab if fresh is not available but take care to look for real crab meat rather than cheaper imitation products. If using frozen crab, thaw it completely and squeeze out any extra liquid so that your salad isn’t soggy.
1 avocado, peeled, halved lengthwise, and pitted
½ teaspoon freshly squeezed lemon juice
4 & ½ ounces Dungeness crabmeat
½ cup cream cheese
¼ cup chopped red bell pepper
¼ cup chopped, peeled English cucumber
½ scallion, chopped
1 teaspoon chopped cilantro
Freshly ground black pepper
Pinch sea salt
1. Brush the cut edges of the avocado with the lemon juice and set the halves aside on a plate.
2. In a medium bowl, stir together the crabmeat, cream cheese, red pepper, cucumber, scallion, cilantro, salt, and pepper until well mixed.
3. Divide the crab mixture between the avocado halves and store them,
covered with plastic wrap, in the refrigerator until you want to serve them, up to 2 days.
A CLOSER LOOK
Dungeness crab is in season from about December to April; this
is the best time frame to purchase this sweet crustacean. The Seafood Watch rates Dungeness crab as sustainable seafood.
PER SERVING
Calories: 389; Fat: 31g; Protein: 19g; Carbs: 10g; Fiber: 5g;
Net Carbs: 5g; Fat 70%/ Protein 20%/ Carbs 10%