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If fresh crabmeat is not available, use frozen (thaw it and squeeze out any extra liquid so your salad won’t be soggy). Opt for real crabmeat rather than imitation products.
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Cal/Serv:
389
Yields:
1
serving
Total Time:
0
hours
20
mins
1
avocado, peeled, halved lengthwise and pitted
1/2
tsp.
tsp.
freshly squeezed lemon juice
4 1/2
oz.
oz.
Dungeness crabmeat
1/4
c.
c.
chopped red bell pepper
1/4
c.
c.
chopped peeled English cucumber
1
tsp.
tsp.
chopped cilantro
freshly ground back pepper
- Brush cut edges of avocado with lemon juice and set halves aside, on plate.
- In medium bow, stir together crabmeat, cream cheese, red pepper, cucumber, scallion, cilantro, salt and pepper until well mixed.
- Divide crab mixture between avocado halves and store, covered with plastic wrap, in refrigerator until ready to serve, up to 2 days.
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