Crab Salad in Avocado Boats

Name: Crab Salad in Avocado Boats
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 firm-ripe avocados (3/4 lb. each); 4 servings Whole fresh chives; 170 grams shelled cooked crab; 2 Tbsps finely chopped fresh chives or thinly sliced green onion; 2 Tbsps lemon juice; 1 teaspoons grated lemon peel; 4 servings Lemon wedges; 2 Tbsps minced red bell pepper; 4 servings Salt and pepper; 59 milliliters sour cream

Crab Salad in Avocado Boats is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 230 calories, 10g of protein, and 18g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of lemon peel, cream, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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

Ingredients you will need

Bell Pepper

Lemon Juice

Lemon Peel

Sour Cream

Chives

Crab

Equipment you will use

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cut avocados in half lengthwise; remove pits.

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Avocado

Brush all cut surfaces of the avocados with remaining 1 tablespoon lemon juice.

Ingredients you will need

Lemon Juice

Avocado

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.

Ingredients you will need

Avocado

Crab

Garnish with anchovy fillets, lemon wedges, and whole chives.

Ingredients you will need

Anchovy Fillets

Lemon Wedge

Chives

Add more salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Bowl

Ingredients

Servings:

firm-ripe avocados (3/4 lb. each)4servings

Whole fresh chives 170grams

shelled cooked crab 2Tbsps

finely chopped fresh chives or thinly sliced green onion 2Tbsps

lemon juice 1teaspoons

grated lemon peel 4servings

Lemon wedges 2Tbsps

minced red bell pepper 4servings

Salt and pepper 59milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.