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    You are in: Home / Recipes / Avocado Shells With Mango and Crabmeat Salad Recipe
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    Avocado Shells With Mango and Crabmeat Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Pinaygourmet #345142's Note:

    These are equally delicious served hot or cold. To heat, simply place in moderately hot oven for 15 minutes.

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    Units: US | Metric


    1. 1
      Place the crabmeat in a bowl and loosen gently with a fork. Add the chopped mango and blend together.
    2. 2
      In a separate bowl, mix the tomato puree with the Greek yoghurt, chilli sauce and most of the lime juice. Add to the crabmeat and mango mixture and then stir gently to combine.
    3. 3
      Cut the avocados in half and remove the stones. Spoon out half of the flesh from each shell, chop roughly and carefully stir in to the crabmeat.
    4. 4
      Drizzle the avocado shells with the rest of the lime juice, then spoon the crabmeat and mango mix in to them.
    5. 5
      Serve with lime wedges on the side for squeezing over.

    Ratings & Reviews:


    Nutritional Facts for Avocado Shells With Mango and Crabmeat Salad

    Serving Size: 1 (247 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 457.7
    Calories from Fat 274
    Total Fat 30.4 g
    Saturated Fat 4.5 g
    Cholesterol 26.8 mg
    Sodium 591.0 mg
    Total Carbohydrate 38.2 g
    Dietary Fiber 15.7 g
    Sugars 17.4 g
    Protein 16.5 g

    The following items or measurements are not included:

    Greek yogurt

    sweet chili sauce

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