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Ingredients
- 1/2 med Avocado, ripe
- 1 dsh White wine Worcestershire sauce
- 1/2 tsp Mustard, creole Warm sauce White pepper
- 2 ounce Lump crabmeat
- 1 sprg parsley
- 1 tsp Lowfat mayonnaise
- 1/4 x Lemon
- 1 x Green onion, minced
- 1/2 x Papaya
- 1 x Leaf lettuce
- 2 x Strawberries
Directions
- Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise, mustard, green onion, wine, Worcestershire, warm sauce and white pepper in a small mixing bowl, then mix in the crabmeat to coat proportionately with sauce.
- Cover plate with leaf lettuce. Do not let lettuce overlap sides of plate.
- Place avocado in center of plate. Top with crabmeat salad and parsley sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric circles around avocado. Slice strawberries in half, place cut side up at base of plate, place lemon wedge to contrast and to use as dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 205 | |
| Calories from Fat 85 | 41% |
| Total Fat 9.42g | 12% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 255mg | 11% |
| Potassium 829mg | 24% |
| Total Carbs 19.0g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 8.34g | 6% |
| Protein 14.02g | 22% |
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