Avocado Stuffed with Crab and Paprika Mayonnaise : LCHF

We love avocado's, perhaps it's the buttery, creamy texture and mild, nutty flavour? Whatever it is avocado with salty crab meat is a wonderful combination, and makes for a quick, easy and delicious meal...

Perhaps I've just sorted lunch for you?

Ingredients:

Serves Two

3 tbsp (low-fat) mayonnaise
1 lemon, quartered
¼ tsp smoked paprika
1⁄2 clove garlic, mashed
2 ripe avocados
6 cherry tomatoes, halved
100g (3 1⁄2oz) white crab meat

2 tbsp fresh chives, chopped

Method:

1. In a small bowl, mix the mayonnaise with 1 tsp of lemon juice, the paprika and garlic. Season, mix and set aside.
2. Halve the avocados and use a hot metal spoon to slip it out of its skin. Alternatively, you can leave it in the skin and spoon out the flesh while eating it. Squeeze two lemon quarters over the avocado to stop the flesh turning brown.
3. Put two avocado halves on each plate, then fill each avocado with tomatoes and crab and top with the mayonnaise. Sprinkle with chives and serve with the remaining lemon wedges.

Nutritional Details Per Serving:

Carbohydrate 4.6g Protein 13.2g Fat 45g

Taken From:

Recipe idea here

Paprika is the ground bright red powder from sweet and hot dried peppers. It is much milder than cayenne pepper with a characteristic sweetness, and it is a favourite ingredient in European cookery. Hungarian or Spanish, hot or sweet, smoked or un-smoked, these clay-red powders all bring a distinct flavour to the dishes they are added to.

Please note - you will find a variety of articles and recipe ideas within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan