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Recipe Name: Avocado Filled With Crabmeat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 4

2 Avocados
1/2 Pound(s) Crabmeat
1 Dash(s) Hot pepper sauce, opt.
1/4 Cup(s) Minced celery
Lemon Juice
MSG, optional
Salt, pepper
Shredded lettuce
4 Hard cooked eggs, chopped
4 Anchovy Fillets
4 Strips pimiento
1 Lemon, cut in 4 wedges
1 Tomato, cut in 4 wedges
Black olives
Parsley sprigs
1 Dash(s) Tarragon
1 Dash(s) Chervil
2 Tablespoon(s) Chopped chives
2 Tablespoon(s) Tomato puree, or more
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just
enough tomato puree to give dressing a pourable consistency and
delicate color. Set aside. To make salad, cut avocados in halves and
remove seeds. Flake crabmeat and combine with hot pepper sauce, celery
and enough mayonnaise to moisten. Season to taste with lemon juice,
MSG, salt and pepper. Place avocado halves on shredded lettuce, fill
with crab mixture and sprinkle generously with chopped eggs. Garnish
with anchovies, pimiento strips, lemon and tomato wedges, olives and
parsley. Serve dressing on side. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 521
Calories From Fat: 359
Total Fat: 41.2g
Cholesterol: 230.8mg
Sodium: 949mg
Potassium: 864.6mg
Carbohydrates: 31.4g
Fiber: 8g
Sugar: 8.7g
Protein: 12.1g

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