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Recipe Name: Avocado Lafitte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1/2 Avocado, ripe
1 Dash(s) White wine
Worcestershire sauce
1/2 Teaspoon(s) Mustard, creole
Hot sauce
White pepper
2 Ounce(s) Lump crabmeat
1 Sprig parsley
1 Teaspoon(s) Lowfat mayonnaise
1/4 Lemon
1 Green onion, chopped
1/2 Papaya
1 Leaf Lettuce
2 Strawberries
Cut avocado in half, remove skin and seed, rub with lemon. Mix
mayonnaise, mustard, green onion, wine, Worcestershire, hot sauce and
white pepper in a small mixing bowl, then fold in the crabmeat to coat
evenly with sauce. Cover plate with leaf lettuce. Don't let lettuce
overlap sides of plate. Place avocado in center of plate. Top with
crabmeat salad and parsley sprig. Peel and seed papaya and slice
lengthwise. Arrange in concentric circles around avocado. Slice
strawberries in half, place cut side up at base of plate, place lemon
wedge to contrast and to use as dressing. >From A Votre Sante BY:
Greater Baton Rouge Health Care Alliance-1988 Recipe by: LOUIS
JESOWSHEK, Our Lady of the Lake Medical Center Posted to MC-Recipe
Digest V1 #857 by Emily Griffin <> on Oct 21,

Nutrition (calculated from recipe ingredients)
Calories: 300
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 61.3mg
Potassium: 1576.5mg
Carbohydrates: 72.3g
Fiber: 18.6g
Sugar: 43g
Protein: 7.4g

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