NY2ATL's LOW CARB RECIPES
FRESH CRAB SALAD WITH AVOCADO
Crab Salad w/ Avocado
INGREDIENTS:
1/2 pound cooked crabmeat
2-3 Tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro plus a little more for garnish
1 small fresh hot chile (seeded and minced)
salt and freshly ground black pepper
2 large avocados
INGREDIENTS:
1/2 pound cooked crabmeat
2-3 Tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro plus a little more for garnish
1 small fresh hot chile (seeded and minced)
salt and freshly ground black pepper
2 large avocados
DIRECTIONS:
Pick through the crabmeat to remove all remaining shell, being careful not to shred it too finely.
Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper.
If you have time, refrigerate for 1 hour, stirring occasionally.
Cut the avocados in half lengthwise and remove the pit.
Fill the center with the crab salad and serve garnished with more cilantro.
Serves 4.
