YumYum Divas YumYum Recipes: Dilly Crab Stuffed Avocados, contributed by TwinLakesChef

Recipe Title: Dilly Crab Stuffed Avocados

Contributed by: TwinLakesChef

Note from the Diva
My husband and I used to order this at the Velvet Turtle restaurant in Long Beach, CA. We liked it so much I had to copy it.


You can use frozen or canned crabmeat although for garnishing purposes, the frozen meat is prettiest. Crab-flavored, flaked fish (surimi) makes a less expensive and almost as tasty choice.

List of Ingredients
2 ripe avocados,chilled

1 cup flaked, cooked crabmeat
½ cup mayonnaise, reduced calorie
½ cup sour cream, light
1 tsp dried dill or 1 T fresh
2 tsp finely chopped green onions
½ tsp finely shredded lime peel
1 tsp lime juice
several dashes bottled hot pepper sauce

Preparation
In a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Make –Ahead Tip: Can hold in refrigerator 24 hours.
When ready to serve, cut avocados in half lengthwise and remove pit. Pile filling into avocado half and sprinkle with reserved crabmeat. A nice touch is to garnish with dill sprigs, lemon or lime wedges or very finely diced red and yellow bell pepper.

This does not include extra avocado and fact of using reduced cal mayo and sour cream

Nutritional Analysis: per serving: 49 calories, 5 g total fat (1 g saturated fat), 10 cholesterol, 45 mg sodium 0 g carbohydrate, 0 g fiber, 1 g protein. Daily Values: 1% vitamin A, 0% vitamin C, 1% calcium, 0% ironThis does not include extra avocado and fact of using reduced cal mayo and sour cream.

Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Fish & Seafood

General Cooking/Prep Method
Refrigerate

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Make Ahead

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