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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
4 16 5 3
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 of chives, minced 1/2 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

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Ingredients

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  • 1/4 cup
    (60 mL)
    mayonnaise
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    HEINZ KETCHUP, AIOLI SAUCE OR KRAFT MIRACLE WHIP

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    HELLMANN'S SAUCE OR MAYONNAISE

    HELLMANN'S SAUCE OR MAYONNAISE

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    SELECTED SIZES, SELECTED VARIETIES

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  • 1
    garlic clove, chopped
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    GARLIC

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    $0.99 ea.

    5 PK PRODUCT OF CHINA


  • 1 tsp.
    (5 mL)
    Tabasco
  • 1
    stalk celery, chopped

  • To taste salt
  • 6
    cocktail onions, chopped
  • 1/2
    bunch of chives, minced
  • 1/2
    grapefruit, segmented
  • 7 oz
    (200 g)
    crabmeat, flaked
  • 3
    avocados
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    $2.99 ea.


  • 1 Tbsp.
    (15 mL)
    grapefruit juice
  • 3/4 cup
    (190 mL)
    sushi rice (or short-grain rice), cooked
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    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

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    4.54 kg, SELECTED VARIETIES


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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

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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.

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