Receta Crab Stuffed Avocados and $100 Amazon Gift Card Giveaway
Crab and Mango Salad Stuffed Avocado
We’ve hit the jack pot today! A delicious Crab and Mango Salad Stuffed Avocado Recipe for Cinco de Mayo that has been lightened up for Mother’s Day and a Father’s Day Giveaway all rolled into this one post. Wow! That’s a lot! When I sat down to plan my menu for Cinco de Mayo, I kept thinking of ways to lighten things up and get away from the usual fried chips and tacos. With Mother’s Day coming, I couldn’t help but think… salad! My favorite way to serve a spicy crabmeat salad is actually on a fried avocado but, that’s quite a few more calories than I bargained for. So, I decided to keep things light and fresh and show off the avocados I just brought home from a California avocado ranch that were picked off the tree just for me! They are perfect! No mashing these babies into guacamole!
The crab and mango salad is also a great way to show off my knife skills and introduce our big Father’s Day Giveaway. Ergo Chef is giving away a $100 Amazon Gift Card just in time to pamper Dad on his big day… no shoe box full of socks this year! I don’t think it is ever too early to start thinking about Father’s Day so, I just couldn’t resist teaming up with Holiday Contest and Sweeps and this amazing group of bloggers to help get the word out about this fantastic giveaway. I mean really, who doesn’t need $100 dollars to spend on Amazon?
Ergo Chef has a great line of professional chef’s knives that you may have seen used by several celebrities like Guy Fieri. Check out the information provided by Ergo Chef featuring their products and then scroll down and enter the giveaway. It only takes a few seconds to enter. Then check out the links to the other amazing bloggers that are hosting with me.
You will also find the Crab and Mango Salad Stuffed Avocado Recipe at the bottom of the post. It is a really fast and easy way to dress up an avocado for Cinco deMayo or Mother’s Day.
Happy Father’s Day
Giveaway
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BEST OF LUCK TO ALL!
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Sandy
Crab and Mango Salad Stuffed Avocados Recipe
Author: Sandy Hoopes
Recipe type: Light and Healthy
Cuisine: American Southwest
Serves: 4 to 8
- ½ pound fresh crabmeat or cooked chicken
- 2 to 3 tablespoons mayonnaise
- 1 tablespoon milk
- 1 heaping teaspoon shallot or green onion, minced
- 1 ripe mango
- ½ red bell pepper
- 2 serrano or jalapeno chiles
- Salt and pepper to taste
- 4 whole avocados
- 1 lime, juiced
- Cilantro for garnish, optional
Pick through the crabmeat to be sure there are no shells or shred the cooked chicken.
Thin the mayonnaise with the milk to the desired consistency. Stir the minced shallot or green onion into the mayonnaise and gently fold into the crab.
Finely dice the mango and the red pepper. Remove the stem and seeds from one of the chiles and mince. The serranos are much hotter than jalapenos so adjust how much chile you would like to use. Slice the other chile into thin slices and reserve for garnish.
Gently fold the diced mango, red bell pepper and chile into the crab mixture.
Season with salt and pepper to taste.
Cut the avocados in half lengthwise and remove the seed.
Brush the surface of the avocados with the lime juice.
Generously fill the avocado with crab salad.
Garnish with cilantro and chile slices.
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