Tip: Brush the avocado halves with lemon juice to keep their color.
Ingredients:
3 ripe avocados, halved, pitted, in their shell
Juice of 1 lemon
2 tablespoons horseradish sauce
1 grapefruit, peeled, sectioned, sections cut in half
8 oz jumbo lump crab meat, picked through to remove shell pieces
1/2 cup sliced, roasted almonds
1. Carefully scoop out avocados into a medium bowl, leaving some of the fruit still lining the shell. Set shells aside.
2. Add half of the lemon juice and horseradish sauce to the avocados; mix until smooth. Stir in the sectioned grapefruit; fold in the crab.
3. Brush the avocado shells with the remaining lemon juice. Fill shells with the mixture; top with almonds. Keep chilled until ready to serve.
Nutrition information:
Per serving: 305 calories, 64% of calories from fat, 23 g fat, 3 g saturated fat, 43 mg cholesterol, 16 g carbohydrates, 12 g protein, 187 mg sodium, 9 g fiber.
2. Add half of the lemon juice and horseradish sauce to the avocados; mix until smooth. Stir in the sectioned grapefruit; fold in the crab.
3. Brush the avocado shells with the remaining lemon juice. Fill shells with the mixture; top with almonds. Keep chilled until ready to serve.
Nutrition information:
Per serving: 305 calories, 64% of calories from fat, 23 g fat, 3 g saturated fat, 43 mg cholesterol, 16 g carbohydrates, 12 g protein, 187 mg sodium, 9 g fiber.
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