Mash avocados and then add the jalapeno, lime juice, Worcestershire. Tabasco, garlic powder and salt and pepper. Mix well, set aside.
For crab salad-
Drain Crab meat and pick through for any shells. Leave in colander to drain. Dice both onion and celery into a small dice. In a bowl place crab meat, onion and celery squeeze the lemons over the mixture. Add in minced jalapeno and chives, gently combine. In a separate bowl mix together sour cream, mayo, mustard. Tabasco and Worcestershire and salt and pepper. Blend well pour over crab mixture and gently blend together trying not to break up the crab too much.
Get a ring mold or I used a can from the pantry, remove top and bottom of can. Place can on plate, scoop guacamole into the mold just enough to make a layer maybe a half inch high, smooth the top of the guacamole then scoop some of the crab salad on top of that about and inch high. smooth top and using the back of a spoon, gently press on the salad around the perimeter of the inside of the can while at the same time lifting the can off. Take your time and try not to press to hard, enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 44 (54%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 5.8mg||2 %|
|Sodium 179.5mg||6 %|
|Potassium 169mg||4 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.7g|
|Protein 1.7g||2 %|
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Calories per serving: 81
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