SESAME CRAB SALADSTUFFED AVOCADOS
MAKES: SERVINGS PREP TIME: ª MINUTES COOK TIME: ª MINUTES
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).
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
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.
304 calories, 14 g protein, 24 g fat (4 g saturated fat), 11 g carbohydrates, 6 g fibre, 56 mg cholesterol, 399 mg sodium