Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Meat | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Taro | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Cups Cooked crab meat
- ¼ Cup Rice vinegar
- ¼ Cup Thinly sliced chive
- Avocado Wasabi Mousse - Recipe follows
- 3 Cups Salsa fresca
- 24 Deep-fried taro chips
- Green onions, cut into 2-inch lengths - as needed for garnish
- California Avocado, diced - as needed for garnish
- =
Directions
Combine crab, vinegar and chives; reserve.
Prepare mousse; reserve.
Scoop 1/4 cup Avocado-Wasabi Mousse into a martini glass. Top with 1/4 cup salsa fresca. Scoop 1/4 cup reserved crab mixture on top of salsa. Garnish with 2 taro chips, green onion and diced avocado.
Avocado-Wasabi Mousse
Just before service: Puree until smooth 5 diced California Avocados (2-1/2 pounds – 5 cups), 1 tablespoon (or to taste) wasabi paste, 1 tablespoon (or to taste) hot pepper sauce, and 1/2 tablespoon salt; reserve. Whip 3/4 cup cream; fold into reserved avocado mixture. Yield: 3 Cups.