Horseradish and this mayo substitute enhances the flavor of this old favorite.
Crab-Avocado Salad
3 ripe avocados, halved, pitted, in their shell
Juice of 1 lemon
2 tablespoons horseradish sauce
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1 grapefruit, peeled, sectioned, sections cut in half
8 ounces jumbo lump crab meat, picked through to remove shell pieces
½ cup sliced, roasted almonds
Carefully scoop out avocados into medium bowl, leaving some of fruit still lining shell. Set shells aside. Add half of lemon juice and horseradish sauce to avocados; mix until smooth. Stir in sectioned grapefruit; fold in crab. Brush avocado shells with remaining lemon juice. Fill shells with mixture; top with almonds. Keep chilled until ready to serve.
Yield: Serves 6.
Approximate nutritional analysis per serving: 305 calories, 23 grams fat (3 grams saturated), 43 milligrams cholesterol, 16 grams carbohydrates, 12 grams protein, 187 milligrams sodium, 9 grams fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
