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:

1 ripe avocado

2 tablespoons chopped chives

1 teaspoon Dijon mustard

3 tablespoons lemon juice

1/2 pound lump crabmeat

1/4 teaspoon salt, plus more for seasoning

Pinch white pepper

Equipment:

whisk

bowl

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:

Quickview
131k Calories
11g Protein
7g Total Fat
5g Carbs
34% Health Score
Limit These
Calories
131k
7%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
5g
2%

  Sugar
0.65g
1%

Cholesterol
23mg
8%

Sodium
637mg
28%

Get Enough Of These
Protein
11g
23%

Vitamin B12
5µg
85%

Copper
0.62mg
31%

Selenium
21µg
30%

Zinc
3mg
25%

Folate
69µg
17%

Vitamin C
14mg
17%

Phosphorus
153mg
15%

Fiber
3g
14%

Vitamin K
13µg
13%

Vitamin B6
0.22mg
11%

Magnesium
44mg
11%

Potassium
377mg
11%

Vitamin B5
0.92mg
9%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.09mg
6%

Manganese
0.11mg
5%

Vitamin B1
0.07mg
4%

Iron
0.67mg
4%

Calcium
35mg
4%

Vitamin A
153IU
3%

covered percent of daily need
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