Lump Crab - Avocado Salad Recipe

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Lump Crab - Avocado Salad
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Ingredients:

Directions:

  1. Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
  2. Stir the remaining ingredients together and toss into the crab-vegetable mixture.
  3. Chill at least one hour.
  4. Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
  5. Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 489.67 Kcal (2050 kJ)
Calories from fat 352.39 Kcal
% Daily Value*
Total Fat 39.15g 60%
Cholesterol 11.55mg 4%
Sodium 202.44mg 8%
Potassium 560.7mg 12%
Total Carbs 11.97g 4%
Sugars 2.13g 9%
Dietary Fiber 7.65g 31%
Protein 25.29g 51%
Vitamin C 16.3mg 27%
Iron 1.2mg 6%
Calcium 26.7mg 3%
Amount Per 100 g
Calories 181.02 Kcal (758 kJ)
Calories from fat 130.27 Kcal
% Daily Value*
Total Fat 14.47g 60%
Cholesterol 4.27mg 4%
Sodium 74.84mg 8%
Potassium 207.28mg 12%
Total Carbs 4.42g 4%
Sugars 0.79g 9%
Dietary Fiber 2.83g 31%
Protein 9.35g 51%
Vitamin C 6mg 27%
Iron 0.4mg 6%
Calcium 9.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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