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Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise, mustard, green onion, wine, Worcestershire, hot sauce and white pepper in a small mixing bowl, then fold in the crabmeat to coat evenly with sauce. Cover plate with leaf lettuce. Dont let lettuce overlap sides of plate. Place avocado in center of plate. Top with crabmeat salad and parsley sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric circles around avocado. Slice strawberries in half, place cut side up at base of plate, place lemon wedge to contrast and to use as dressing. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: LOUIS JESOWSHEK, Our Lady of the Lake Medical Center Posted to MC-Recipe Digest V1 #857 by Emily Griffin
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 23.8mg||7 %|
|Sodium 657.3mg||23 %|
|Potassium 699.8mg||18 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 16.4g|
|Protein 12.5g||18 %|
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Calories per serving: 144
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