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Ingredientes
- 24 lrg red and yellow cherry tomatoes - (1" size)
- 1 sm ripe avocado split, pitted, and peeled Juice of 1/2 lemon
- 1 Tbsp. extra virgin olive oil
- 8 dsh Tabasco pepper sauce
- 4 ounce crabmeat
- 1 Tbsp. finely-minced shallots
- 1 sm garlic clove peeled, minced fine
- 8 sprg coriander, leaves only half the leaves minced Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or possibly melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.
- Mash the avocado with a fork in a bowl, add in the lemon juice, extra virgin olive oil, Tabasco pepper sauce, crabmeat, shallots, garlic, and minced coriander and mix till smooth. Salt and pepper to taste.
- Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add in a coriander leaf for decoration on top and cover each tomato with its cap.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 32 | 53% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 75mg | 3% |
| Potassium 164mg | 5% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.01g | 0% |
| Protein 4.79g | 8% |
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