Crab and Avocado Duet

Crab and Avocado Duet is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. For $2.54 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 8g of fat, and a total of 132 calories. From preparation to the plate, this recipe takes about 10 minutes. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of salt, chives, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 88%. Users who liked this recipe also liked Chocolate Fondue Duet, Deli Duet Lettuce Roll-Ups, and Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss. Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve. Excellent source of: Protein Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

 

Step by step:

1. Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.

2. Add crabmeat and toss.

3. Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can.

4. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture.

5. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.

6. Excellent source of: Protein

7. Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Information:

covered percent of daily need