February 06, 2006

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Thai-Style Crab Salad in Avocados

1 ripe California avocado
3 tablespoons lime juice
6-ounce can crabmeat, or 6 ounces cooked lump crab meat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired.

Split the avocado in half, remove the seed, and sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper, and salt in a mixing bowl, and mix well. Stuff into the avocado halves, piling it high. Garnish with extra cilantro, if desired, and serve.

2 servings, each with 9 grams of carbohydrate and 5 grams of fiber, for a total of 4 grams of usable carb and 20 grams of protein. Plus 932 milligrams of potassium!

(Reprinted from 15 Minute Low Carb Recipes, by Dana Carpender, with permission of Fair Winds Press.)

(Unpaid plug: For those few of you who, like me, live in or around Bloomington, Indiana, Sahara Mart has recently slashed its prices on organic produce - including avocados, which have recently been running a mere 79c apiece. I've also been getting organic cauliflower for $1.99 a head. These are easily the best prices I've seen for organic produce. Sahara Mart is also a great place to get good wine at great prices, not to mention sugar free chocolate covered coffee beans, and all sorts of other stuff. In short, worth the trip. At the corner of Walnut and 2nd. Tell 'em Dana sent you!)

Posted by HoldTheToast at February 6, 2006 08:39 PM