* Exported from MasterCook *

CRAB AND AVOCADO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:15
Categories : 5-10G Low Carb Salad-Tomato

Amount Measure Ingredient -- Preparation Method
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1/2 cup chopped celery
1/2 lb crabmeat -- 250g cooked/canned
1 tbsp mayonnaise
1 tsp cumin
1/2 tsp turmeric
1 tbsp capers
salt and pepper to taste
1/2 lemon -- juiced
1/2 med avocado
cubed and drizzled with lemon juice
1 bunch watercress -- stems removed

Sweet crabmeat and creamy avocado combine in this delectable salad with a spicy fragrance.
Combine the celery, crabmeat, mayonnaise, cumin, turmeric,capers, salt, pepper, and lemon juice in a large bowl and mix well.Gently stir in the avocado. Divide the watercress between 2 plates, top with the crab salad, and serve immediately. Serves 2

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Per Serving (excluding unknown items): 245 Calories; 15g Fat (53.2% calories from fat); 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 451mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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