Saturday Dish…


Avocado & Crab with Marie Rose Sauce

I love avocado and  I love fresh crab so together they make an incredible combination, a simple but special meal. I’ve been in sort of a food rut lately. I really enjoy simple meals with great flavor so when I came across this recipe I knew I’d try it this weekend.  I also think it would be a great light meal paired a crunchy bread toasted with sweet butter and a nice glass of white wine to kick off or end an afternoon of shopping with the girls.  Looks delish! Have a great and tasty weekend!

TIME: 10 minutes

  • 8 ounces fresh jumbo lump crab meat
  • 1 lemon, cut in half
  • coarse salt
  • freshly ground black pepper
  • 1/3 cup Veganaise or your favorite mayonnaise
  • 1 tablespoon ketchup
  • 1 small shallot, finely grated
  • 2 avocadoes, cut in half, pits discarded

In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.

{photo credit & recipe : GOOP}


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