I went to the beach last weekend for one last hurrah of summer. We spent the day lying on the sand, soaking up rays and frolicking with my friend’s young daughter in the warm waters of the Gulf of Mexico.
Exhausted from a fun day of sun, sand and surf, we decided to go out to eat that night instead of cooking at home.
Our waiter suggested an avocado crab appetizer that was so fresh and delicious that it defined the meal for me. I’ll definitely be trying it again at home next weekend to capture that beach feeling in my own backyard.
Avocado Crab Dip
2 ripe avocados
1 tsp fresh lemon juice
1/2 tomato, chopped
1/2 cup lump crab meat
salt and pepper to taste
Mash avocados with lemon juice, salt and pepper. Sprinkle with tomato and crab, and serve immediately with tortilla chips.
Nutritional Information: Calories Per Serving: 65, Calories from Fat: 51, Fat: 6 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 26 mg, Carbohydrates: 4 g, Fiber: 3 g, Sugar: 1 g, Protein: 2 g.
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