Crab and Avocado Duet

  • 2007 Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Everyday Special
Total Time:
10 min
10 min
Inactive Prep:
4 servings


  • 1 ripe avocado
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt, plus more for seasoning
  • 1 teaspoon Dijon mustard
  • Pinch white pepper
  • 1/2 pound lump crabmeat
  • 2 tablespoons chopped chives


Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.

Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.

Calories 150; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 15 g; Carb 5 g; Fiber 3 g; Cholesterol 65 mg; Sodium 390 mg
Excellent source of: Protein
Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium