Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
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- 1 Pound crab meat, cooked and shredded
- 2 California Avocados, seeded, peeled and diced
- ¼ Cup lime or lemon juice, divided usage
- ½ Cup ripe olives, sliced
- ½ Cup green onion, finely chopped
- 1 ½ Tbsp fresh dill, finely chopped
- 1 Cup mayonnaise
- Salt and pepper, to taste
- Lettuce as needed
- 4 California Avocados, halved and seeded
- =
Directions
In a large mixing bowl, blend together crab meat, diced avocado sprinkled with 1 tablespoon lime juice, olives, green onion, dill and mayonnaise.
Season with salt and pepper. Set aside.
Prepare avocado half shells. Generously drizzle with 3 tablespoons lime juice to prevent browning and to enhance flavor.
Arrange lettuce leaves on individual salad plates.
Place avocado half shell on lettuce, fill with crab mixture. Serve.