SESAME CRAB SALADSTUFFED AV­O­CA­DOS

MAKES: SERV­INGS PREP TIME: ª MIN­UTES COOK TIME: ª MIN­UTES

Best Health - - YOU -

This clas­sic lun­cheon-style dish is re­vamped with Asian-in­spired add-ins. Along with be­ing a de­li­cious part­ner on the plate, a bed of salad greens helps keep stu¤ed av­o­cado halves from rolling over (al­ter­nately, cut a thin slice from bot­tom of each av­o­cado shell to sta­bi­lize).

IN­GRE­DI­ENTS

1 con­tainer (227 g) crab claw meat, thawed if frozen 1½ tsp (7 mL) wasabi pow­der ¼ cup (60 mL) may­on­naise 1½ tsp (7 mL) soy sauce 1 tsp (5 mL) sesame oil ½ cup (125 mL) finely chopped sweet red or yel­low pep­per ⅓ cup (75 mL) canned, drained and rinsed baby corn, thinly sliced 1 rib cel­ery, finely chopped 1 green onion, thinly sliced 2 large ripe av­o­ca­dos 2 cups (500 mL) leafy greens or sprouts, such as wa­ter­cress, baby arugula, pea shoots or broc­coli sprouts 2 tsp (10 mL) toasted sesame seeds

METHOD

1. Place crab in sieve; pick through and re­move any car­ti­lage. Gen­tly squeeze out any ex­cess mois­ture; set aside. In small bowl, stir wasabi pow­der with 1½ tsp (7 mL) water un­til a smooth paste is cre­ated; let stand for 5 min­utes. 2. In large bowl, stir may­on­naise, soy sauce, sesame oil and wasabi paste un­til smooth. Stir in sweet pep­per, baby corn, cel­ery and green onion. 3. Halve and pit av­o­ca­dos; us­ing small spoon, scoop out most of the flesh, leav­ing about 1/2-inch in­tact along edge. Mash flesh in bowl; stir into wasabi mix. Fold in crab. 4. Di­vide greens among 4 plates; top with av­o­cado shells, cut side up. Di­vide and spoon crab mix­ture into each shell. Sprin­kle with sesame seeds.

PER SERV­ING

304 calo­ries, 14 g pro­tein, 24 g fat (4 g sat­u­rated fat), 11 g car­bo­hy­drates, 6 g fi­bre, 56 mg choles­terol, 399 mg sodium

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