| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Jumbo lump crab meat, picked |
| through for cartilage | ||
| 1/4 | c | Diced red yellow and green |
| pepper | ||
| 2 | Scallions, minced | |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Ketchup |
| 1 | Tomato, peeled and diced | |
| 1 | Lime juiced | |
| Salt and pepper | ||
| Plantain chips | ||
| Sliced avocado |
INSTRUCTIONS
In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado. CHEF DU JOUR HERB WILSON SHOW #DJ9421 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 101
Total Fat: 11.8g
Cholesterol: 3.8mg
Sodium: 407.5mg
Potassium: 514.3mg
Carbohydrates: 17.1g
Fiber: 4.4g
Sugar: 7.3g
Protein: 2.2g