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Crab-stuffed avocado with buttermilk dressing recipe
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This simple seafood salad uses avocados as the perfect pockets for holding sweet, lime-dressed crab meat. Drizzled with a tangy buttermilk dressing, this makes a tasty lunch idea that's ready in just 10 minutes. See method
Ingredients
- 100g (3 1/2oz) fresh or tinned white crab meat
- 1 lime, zested and juiced
- 1 tbsp finely chopped coriander
- 1 shallot, finely chopped
- handful baby salad leaves
- 10 cherry tomatoes, halved
- 2 avocados, halved and stoned
For the dressing
- 2 tbsp buttermilk
- 1 tsp Tabasco
- 1 tsp mayonnaise
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1480kj
363kcal
18%
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Fat
30g
43%
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Saturates
7g
36%
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Sugars
5g
5%
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Salt
1g
17%
of the reference intake
Carbohydrate 6.9g
Protein 14.5g
Fibre 8.5g
Method
- In a small bowl, combine the crab meat, lime zest, coriander and shallot. To make the dressing, mix the lime juice, buttermilk, Tabasco and mayonnaise in a small jug. Season well.
- Divide the salad leaves, tomatoes and avocado halves between 2 plates. Fill each avocado with the crab mixture, then drizzle over the dressing.
See more Lunch recipes