AVOCADO AND CRABMEAT DIP
As I noshed my way through Central Market in Dallas today, this was one of the dishes I sampled in the seafood aisle. Such a simple recipe with such an outstanding flavor!
Provided by SusieQusie
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pick through crabmeat to get out all the shells.
- Lightly mix all ingredients not breaking up crabmeat pieces.
- Serve on mini-toasts or your favorite cracker.
Nutrition Facts : Calories 323.3, Fat 19.1, SaturatedFat 2.8, Cholesterol 86.1, Sodium 436.9, Carbohydrate 13, Fiber 8.3, Sugar 1.3, Protein 27.9
BAKED SEAFOOD AVOCADOS
"Everyone who tastes this wonderful luncheon dish is surprised that the avocados are baked," notes Marian Platt of Sequim, Washington.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, celery, onions, salt if desired and pepper. Add crab and shrimp; mix well. Peel avocados if desired. Sprinkle avocados with lemon juice; fill with seafood mixture. Sprinkle with potato chips if desired. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 269 calories, Fat 22g fat (0 saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
AVOCADO SHRIMP SALSA
I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! -Maria Riviotta-Simmons, San Tan Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.
Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SUMMERY SHRIMP, CORN AND AVOCADO DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
- Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.
SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
AVOCADO SEAFOOD APPETIZERS
Serve your guests with these seafood appetizers made using avocado - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Place avocado, mayonnaise, lime juice, red pepper and salt in food processor or blender. Cover and process until smooth.
- Spread avocado mixture on each cucumber slice. Top with crabmeat. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 90 mg
EASY AVOCADO SPREAD
Avocados and dry ranch dressing make a delicious substitute for boring mayonnaise. Adds a zing to sandwiches and veggies.
Provided by Charita Braker
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 20
Number Of Ingredients 4
Steps:
- Stir together the avocados, ranch dressing mix, lemon juice, and light mayonnaise. Chill for 1 hour.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 2.6 g, Cholesterol 0.3 mg, Fat 3.2 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 104.5 mg, Sugar 0.2 g
SHRIMP AND AVOCADO DIP
Make and share this Shrimp and Avocado Dip recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add shrimp, avocado, cheese, green onions, and cilantro in a bowl.
- In a smaller bowl, whisk the lemon juice, olive oil, chili sauce, salt and pepper together; add to shrimp mixture and toss gently to coat.
- Serve with chips.
Nutrition Facts : Calories 248.3, Fat 15.4, SaturatedFat 4, Cholesterol 124.1, Sodium 396.6, Carbohydrate 8.9, Fiber 3.8, Sugar 1.3, Protein 19.5
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