Crab Salad in Avocado Boats

1/4 cup sour cream

1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

6 ounces shelled cooked crab

2 tablespoons finely chopped fresh chives or thinly sliced green onion

2 tablespoons minced red bell pepper

Salt and pepper

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

4 canned anchovy fillets, drained (optional)

Lemon wedges

Whole fresh chives

Step 1

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

Step 2

Cut avocados in half lengthwise; remove pits. Brush all cut surfaces of the avocados with remaining 1 tablespoon lemon juice.

Step 3

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. Garnish with anchovy fillets, lemon wedges, and whole chives. Add more salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 280Calories from Fat 74

% Daily Value *
Total Fat 23g36%

Saturated Fat 5g25%
Cholesterol 49mg17%
Sodium 141mg6%
Total Carbohydrate 11g4%

Dietary Fiber 2.6g11%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Crab Salad in Avocado Boats