Flake the crabmeat into a bowl. Gently fold in the scallions, fennel, red pepper, cilantro,
jalape?o pepper, and lime zest.
Combine 4 tablespoons of the extra-virgin olive oil, 3 tablespoons of the lime juice, and
the salt and pepper. Pour over the crab and gently mix.
Combine the remaining 1 tablespoon extra-virgin olive oil and 1 tablespoon lime juice
with a pinch of salt. Fan 4 avocado slices on each plate. Drizzle with the extra-virgin
olive oil and lime juice mixture. Place the crab salad at the base of the avocado on the
plate. Place 2 tablespoons of the mango on one side of the crab.
Sprinkle with the chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8|
|Calories from Fat: 211 (74%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 23.5mg||7 %|
|Sodium 584mg||20 %|
|Potassium 436.2mg||11 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 5.2g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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