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Ingredientes
- 2 lbs. fresh lump crabmeat
- 8 med. tomatoes
- 3 tbsp. minced chives
- 2 tbsp. minced parsley
- 1 1/2 c. mayonnaise
- 4 tbsp. chili sauce
- 2 teaspoon Worcestershire sauce
- Juice of 1 lemon
- 2 teaspoon vinegar
- 6 whole ripe avocados
- 1 head Romaine lettuce
Direcciones
- Clean crabmeat of shells being careful to keep as many large lumps as possible. Peel, seed, chop and drain 5 of the tomatoes. Combine them with chives, parsley, mayonnaise, chili sauce, Worcestershire sauce, lemon juice and vinegar. Gently fold this mix into the crabmeat.
- For each serving halve an avocado and remove the pit. Cut the bottom of 1/2 avocado so which it will lie flat and place it in the center of a large leaf of romaine lettuce. Stuff it with 5 to 6 ounces of the crabmeat salad. Arrange avocado and tomato slices alternately around the stuffed avocado. Repeat for each serving. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 12 servings | |
| Calories 376 | |
| Calories from Fat 281 | 75% |
| Total Fat 31.7g | 40% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 444mg | 19% |
| Potassium 730mg | 21% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.54g | 2% |
| Protein 17.28g | 28% |
