Crab, avocado & lime cocktails

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olive magazine

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Recipe by olive magazine

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1. Toss the crab with the coriander, chilli and lime juice. Season. Divide the rocket leaves between 6 glasses. Layer the crab and avocado in each glass.
2. Mix the dressing ingredients, season and drizzle over the cocktails.

303 kcalories, protein 8g, carbohydrate 1.8g, fat 29.3 g, saturated fat 4.3g, fibre 1.9g, salt 0.7 g

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• MarysRecipes

  27 November 2007

  MarysRecipes commented on this recipe

  Top with a few king prawns

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• JOOLES

  17 November 2008

  JOOLES rated and commented on this recipe

  

  Wow this was lovely. I served it before the Sauage and spring mash pie, which can also be found on this site, which is another winner. I also added Tiger prawns to mine. I hooked them all around the rim of the dish, looked pretty and tasted soooo good. Im going to try the Spicy prawn soup next.

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Ingredients

• 200g cooked white crabmeat
• 2 tbsp chopped coriander
• 1 red chilli , chopped
• 1 lime , juiced
• 2 handfuls of rocket leaves
• 2 hass avocados , peeled and sliced

FOR THE LIME DRESSING

• 150ml mayonnaise
• 1 lime , zested and juiced
• 3 tbsp chopped coriander

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Serves 6

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Ingredients

• 200g cooked white crabmeat
• 2 tbsp chopped coriander
• 1 red chilli , chopped
• 1 lime , juiced
• 2 handfuls of rocket leaves
• 2 hass avocados , peeled and sliced

FOR THE LIME DRESSING

• 150ml mayonnaise
• 1 lime , zested and juiced
• 3 tbsp chopped coriander

303 kcalories, protein 8g, carbohydrate 1.8g, fat 29.3 g, saturated fat 4.3g, fibre 1.9g, salt 0.7 g

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