¾ cup lump crab meat
2 tablespoons key lime juice
1 tablespoon mayonnaise
1 ½ cups butter lettuce
1 tablespoon extra virgin olive oil
Cracked black pepper
Prepare a bed of butter lettuce on a lunch sized plate and sprinkle with olive oil.
Cut the avocado by running a sharp knife into the fruit until it hits the seed. Cut a line lengthwise around the circumference of the avocado. Now, with your hands, twist the fruit until it separates in half. Using a spoon remove the seed.
Rest the avocado half, cut side up, onto the bed of lettuce then pour two tablespoons key lime juice over the entire dish.
In a small bowl fold together precooked crab meat and mayonnaise.
Scoop out the mixed crab meat and place it in the avocado void.
Crack black and salt over the top of the dish and serve.
TIP – A can of drained tuna works well too, if crab isn’t available.
Recipe Courtesy of: Doug Varrieur, Fat To Skinny Guru & Low Carb Cook
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