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Avocado Seafood Appetizers

Serve your guests with these seafood appetizers made using avocado - ready in 20 minutes.

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 (1) 1 Reviews
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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 24

Ingredients

1
ripe avocado, pitted and cut into chunks
3
tablespoons mayonnaise or salad dressing
2
teaspoons lime juice
Dash of ground red pepper (cayenne)
Dash of salt
2
large cucumbers, cut into 3/8-inch slices (24 slices)
1
package (8 oz) refrigerated flake-style imitation crabmeat
Fresh cilantro leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place avocado, mayonnaise, lime juice, red pepper and salt in food processor or blender. Cover and process until smooth.
  • 2 Spread avocado mixture on each cucumber slice. Top with crabmeat. Sprinkle with cilantro. Serve immediately.

EXPERT TIPS

Expert Tips

The lime juice keeps the color of the mashed avocado from darkening. Making this appetizer right before serving time, though, is best.

To remove the pit from the avocado, cut the avocado lengthwise in half around the pit, and pull apart the halves. The pit will stay in one of the halves. Firmly and carefully strike the pit with the sharp edge of a knife. While holding the avocado, twist the knife to loosen and remove the pit.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
40
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
90mg
90%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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