LOW CARB Crab Salad Stuffed Avocados
INGREDIENTS
½ florida avocado
¾ cup lump crab meat
2 tablespoons key lime juice
1 tablespoon mayonnaise
1 ½ cups butter lettuce
sea salt
cracked black pepper
Prepare a bed of butter lettuce on a lunch sized plate. Cut a Florida Avocado in half removing the seed by slightly axing a medium sized chef’s knife in the center and turning counter clockwise about 15 degrees to dislodge it without disturbing the soft avocado flesh. Rest the avocado half cut side up onto the bed of lettuce; then pour two tablespoons key lime juice over the entire dish. In a small bowl fold together precooked crab meat and a tablespoon mayonnaise. Use an ice cream scooper to scoop out crab meat and place it in the avocado void. Crack black or Caribbean pepper over the top of the dish to taste and enjoy.
TIP – A can of drained tuna works well too, if crab isn’t available.
