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Ingredientes
- 2 x Avocados
- 1/2 lb Crabmeat
- 1 dsh Warm pepper sauce (opt.)
- 1/4 c. Chopped celery Mayonnaise Lemon juice MSG (optional) Salt, pepper Shredded lettuce
- 4 x Hard cooked Large eggs, minced
- 4 x Anchovy fillets
- 4 x Strips pimiento
- 1 x Lemon, cut in 4 wedges
- 1 x Tomato, cut in 4 wedges Black olives Parsley sprigs
- 1 c. Mayonnaise
- 1 dsh Tarragon
- 1 dsh Chervil
- 2 Tbsp. Minced chives
- 2 Tbsp. Tomato puree (or possibly more)
Direcciones
- Combine 1 c. mayonnaise, tarragon, chervil and chives. Add in just sufficient tomato puree to give dressing a pourable consistency and delicate color.
- Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with warm pepper sauce, celery and sufficient mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mix and sprinkle generously with minced Large eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 566 | 84% |
| Total Fat 63.75g | 80% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 661mg | 28% |
| Potassium 714mg | 20% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.04g | 1% |
| Protein 20.76g | 33% |
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