Crab, avocado & lime cocktails

Crab, avocado & lime cocktails

For a zesty starter this summer try this glamorous alternative to a prawn cocktail

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 20 minutes

Method

  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

Recipe from olive magazine, June 2007.

Latest comments and suggestions

  • 27 November 2007

    MarysRecipes commented on this recipe

    Top with a few king prawns

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  • 17 November 2008

    JOOLES rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 20 minutes

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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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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