1/2 lb Margarita® Lump Crabmeat
1 Avocado
1/2 cup celery, sliced
1 tablespoon onion, finely chopped
1/2 teaspoon lemon juice
2 tablespoons mayonnaise
1 tablespoon dijon mustard
Organic kale microgreens
Sesame seeds
Olive oil
Pepper
Salt
Begin by chopping onion and celery into small pieces.
In a bowl, combine your Margarita® Lump Crabmeat, onion, celery, mayonnaise, mustard, lemon juice, olive oil, salt and pepper.
Mix together thoroughly and spoon into avocado halves. Top with some sesame seeds and organic kale microgreens.
CRAB STUFFED AVOCADO
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COOK BOOK
CRAB STUFFED AVOCADO
LUMP CRABMEAT
2 Servings
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