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    You are in: Home / Recipes / Crab-Stuffed Avocados by John Besh Recipe
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    Crab-Stuffed Avocados by John Besh

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sammy Mae's Note:

    You can make the dressing for the crab salad in advance and pick the crab from the shells a day ahead, but don’t combine the two or cut and fill the avocados until moments before you’re ready to serve. The bright crab flavor will become muddled if seasoned in advance and cut avocados have a tendency to oxidize and darken. —From My Family Table by John Besh/Andrews McMeel Publishing

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper.
    2. 2
      Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps.
    3. 3
      Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.

    Ratings & Reviews:

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    Nutritional Facts for Crab-Stuffed Avocados by John Besh

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 344.8
     
    Calories from Fat 228
    66%
    Total Fat 25.3 g
    39%
    Saturated Fat 3.6 g
    18%
    Cholesterol 50.6 mg
    16%
    Sodium 903.8 mg
    37%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 7.0 g
    28%
    Sugars 3.4 g
    13%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    white wine vinegar

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