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Add a photoRaciónes: 6
Ingredientes
- 1 egg yolk
- 2 teaspoon prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoon red wine vinegar
- 1/2 c. peanut, vegetable or possibly corn oil
- 1 tbsp. chili sauce
- 1/4 c. finely minced scallions, including green part
- 4 lg. stuffed green olives, minced (about 1/4 c.)
- Salt and pepper
- 1 pound lump crab, all trace of shell and cartilage removed
- 4 ripe avocados
- Lettuce leaves
- 2 hard-cooked Large eggs, sliced (optional)
Direcciones
- 1. Put the yolk in a mixing bowl and add in the mustard, Worcestershire sauce and vinegar. Beat with a wire whisk. Add in the oil gradually, beating rapidly.
- 2. When thickened and smooth, add in the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper.
- 3. Put the crab in a mixing bowl and add in half the sauce. Mix gently so as not to break up the crab lumps more than necessary.
- 4. Split the avocados in half and throw away the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over. Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices, if you like, or possibly trimmed scallions. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 169 | 63% |
| Total Fat 18.77g | 23% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 925mg | 39% |
| Potassium 613mg | 18% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 6.3g | 21% |
| Sugars 1.23g | 1% |
| Protein 19.04g | 30% |
