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Crab Salad in Avocado Boats





Yields
Makes 4 servings

 1/4 cup sour cream
 1/2 teaspoon grated lemon peel
 2 tablespoons lemon juice
 6 ounces shelled cooked crab
 2 tablespoons finely chopped fresh chives or thinly sliced green onion
 2 tablespoons minced red bell pepper
  Salt and pepper
 2 firm-ripe avocados (3/4 lb. each)
 4 canned anchovy fillets, drained (optional)
  Lemon wedges
  Whole fresh chives
Step 1
1

In a bowl, mix sour cream, lemon peel, and 1 tablespoon lemon juice. Gently stir in crab, chopped chives, and bell pepper. Add salt and pepper to taste.

Step 2
2

Cut avocados in half lengthwise; remove pits. Brush all cut surfaces of the avocados with remaining 1 tablespoon lemon juice.

Step 3
3

Set each avocado half, cut side up, on a salad plate; if necessary, cut a strip off the bottom of each, through peel, to balance. Mound crab salad equally in cavities. Garnish with anchovy fillets, lemon wedges, and whole chives. Add more salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories280
% Daily Value *
Total Fat 23g30%

Saturated Fat 5g25%
Cholesterol 49mg17%
Sodium 141mg7%
Total Carbohydrate 11g4%

Dietary Fiber 2.6g10%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.