Monday, February 26, 2018

Cilantro-Lime Crab Salad in Avocado Halves

Course: Salad
Cuisine: Unclassified
Main Ingredient: Shellfish

  • cup red onion finely chopped
  • 3 tablespoon mayonnaise
  • 2 tablespoon cilantro chopped
  • 3 teaspoon lime juice
  • ½ teaspoon cumin, ground
  • ½ teaspoon lime zest
  • 6 ounce crabmeat
  • 1 whole avocado large, ripe
  • salt & pepper to taste

  1. Add lime juice and mayonnaise to blender.
  2. Slice avocado in half and remove pit. Remove the avocado (mesocarp) from the halves of the exocarp (tough outer skin), keeping them intact to use as bowls.
  3. Add avocado to blender and pulse with mayo and lime until mixed.
  4. Stir blender contents with red onion, cilantro, lime juice, cumin and lime zest in medium bowl. Mix in crabmeat. Season with salt and pepper.
  5. Arrange exocarp, cut side up, on plates. Fill each side with crab mixture.

Nutrition Estimate per Serving

  • Net Carbs: 5g
  • Calories: 462
  • Protein: 23g
  • Carbohydrate: 14g
  • Fat: 36g
  • Fiber: 9g

Projects & Goals
  • /r/reddit 52 Weeks of Cooking
    Week 9: 26 February - 4 March 2018: Inspired by Books
    I had a vision of the celestially white kitchens of Ladies' Day stretching into infinity. I saw avocado pear after avocado pear being stuffed with crabmeat and mayonnaise under brilliant lights. I saw the delicate, pink-mottled claw meat poking seductively through its blanket of mayonnaise and the bland yellow pear cup with its rim of alligator-green cradling the whole mess. Poison.
    The Bell Jar, Sylvia Plath 1963
    Personal Meta: Paleo

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