Recipe by: From the personal files of CherAn Peel the avocados. Cut them in half. Discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over them to prevent discoloration. Sprinkle the wedges with salt Core the tomatoes. Cut each tomato into 8 wedges. Sprinkle each wedge with salt. Spoon equal portions of the crab mixture on each of 4 luncheon plates. Garnish with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4|
|Calories from Fat: 134 (76%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 662.9mg||17 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 4.6g|
|Protein 2.7g||4 %|
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Calories per serving: 176
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