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Avocado Stuffed with Spicy Crab Salad https://www.metro.ca/userfiles/image/recipes/avocat-sushi-crabe-mayo-piquante-5291.jpg PT25M PT00M PT25M
In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt. Dice 1 grapefruit segment. Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended. Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside. Sprinkle avocados and reserved pulp with grapefruit juice. Mix 1/4 of the crab salad with the rice and fill the avocados. Add a little avocado pulp and remaining crab salad. Decorate with grapefruit segments.
6
1/4 cup (60 mL) mayonnaise 1 garlic clove, chopped 1 tsp. (5 mL) Tabasco 1 stalk celery, chopped To taste salt 6 cocktail onions, chopped 1/2 bunch chives, minced 0.500 grapefruit, segmented 7 oz (200 g) crabmeat, flaked 3 avocados 1 Tbsp. (15 mL) grapefruit juice 3/4 cup (190 mL) sushi rice (or short-grain rice), cooked
Avocado Stuffed with Spicy Crab Salad

Avocado Stuffed with Spicy Crab Salad

Rate this recipe
16 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    mayonnaise
  • 1
    garlic clove, chopped
  • 1 tsp.
    (5 mL)
    Tabasco
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    SELECTED SIZES SELECTED VARIETIES

  • 1
    stalk celery, chopped

  • To taste salt
  • 6
    cocktail onions, chopped
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    5 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 1/2 bunch
    chives, minced
  • 0.500
    grapefruit, segmented
  • 7 oz
    (200 g)
    crabmeat, flaked
  • 3
    avocados
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    5 OR 6 PK, PRODUCT OF MEXICO LEMONS 2 LB, PRODUCT OF SPAIN ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO

  • 1 Tbsp.
    (15 mL)
    grapefruit juice
  • 3/4 cup
    (190 mL)
    sushi rice (or short-grain rice), cooked
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Imprimer ma sélection

Preparation

In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt.

Dice 1 grapefruit segment.

Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended.

Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside.

Sprinkle avocados and reserved pulp with grapefruit juice.

Mix 1/4 of the crab salad with the rice and fill the avocados.

Add a little avocado pulp and remaining crab salad.

Decorate with grapefruit segments.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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