CALIFORNIA SPICY CRAB STUFFED AVOCADO

Serves: 2

Carbs per serve: 7 grams

INGREDIENTS:

  • 2 tablespoons mayo 
  • 2 teaspoons sriracha, plus more for drizzling
  • 1 teaspoon chopped fresh chives
  • 100g lump crab meat
  • 1/4 cup peeled and diced cucumber
  • 1 small avocado 
  • 1/2 teaspoon sesame seeds
  • 2 teaspoons gluten-free soy sauce 

METHOD:

 

  • In a medium bowl, combine mayo, sriracha and chives.
  • Add crab meat and cucumber and chive and gently toss.
  • Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  • Fill the avocado halves equally with crab salad.
  • Top with seeds and drizzle with soy sauce.

    • Original Recipe  http://www.skinnytaste.com/california-spicy-crab-stuffed-avocado/

     

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