| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 ripe avocado
- 3 tablespoons lemon juice
- 1/4 teaspoon salt, plus more for seasoning
- 1 teaspoon Dijon mustard
- Pinch white pepper
- 1/2 pound lump crabmeat
- 2 tablespoons chopped chives
Instructions
- 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
Nutrition Facts
| Calories | 150 |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 65 milligrams |
| Sodium | 390 milligrams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 3 grams |
| Protein | 15 grams |
Reviews
This was the worst recipe that I’ve ever tried. I’ve tried numerous recipes from Food Network and all were 5 stars & delicious except for this one and I followed the recipe exactly. The crab needed something more. I also thought that there was a little too much lemon mixed with the avocado. Very disappointed.
This would be delicious mixed with a touch of mayonnaise and placed in a bibb lettuce cup!
Healthy and delicious. Great for appetizer or light meal. Highly recommend it!
Delicious and satisfying. It was worth spending the extra money on jumbo lump crab for the texture and presentation. Strangely my grocery store was out of chives, so I added a finely minced scallion to the crab mixture that lent a subtle onion flavor. (Mix the crab gently to keep it whole.) I layered the crab and then the avocado in an individual soufflé ramekin that I inverted on a plate. It held its shape nicely. I finished with a dollop of avocado crema on top, made with crème fraîche mixed with leftover guacamole–the silky richness took it over the top.
Super easy and delicious! Great for a quick and elegant lunch.
Loved this- fresh and clean taste. We added a chopped Roma tomato to the top. Delicious!
omg! I can’t wait to eat this – I just licked the spoon! I used the kraft horseradish-dijon mayo instead of just dijion….yummy…I hope I don’t sleep walk tonight to the fridge and eat my lunch!
This was great! I added a bit more mustard and also a little mayo to give it more creaminess (and FAT!l LOL) I tossed it all together and had it with toast points. It was delish!
Simply delicious. My husband made this today and it was a real hit.
this was really delicious. i did add bit of home made mayonnaise to it, and served on a bed of salad with crusty baguette. Absolutely divine!