Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Avocado Stuffed with Spicy Crab Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/avocat-sushi-crabe-mayo-piquante-5291.jpg
PT25M
PT00M
PT25M
In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt.Dice 1 grapefruit segment.Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended.Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside.Sprinkle avocados and reserved pulp with grapefruit juice.Mix 1/4 of the crab salad with the rice and fill the avocados.Add a little avocado pulp and remaining crab salad.Decorate with grapefruit segments.
6
Chef Ian Perreault
4
18
5
3
1/4 cup (60 mL) mayonnaise
1 garlic clove, chopped
1 tsp. (5 mL) Tabasco
1 stalk celery, chopped
To taste salt
6 cocktail onions, chopped
1/2 bunch of chives, minced
1/2 grapefruit, segmented
7 oz (200 g) crabmeat, flaked
3 avocados
1 Tbsp. (15 mL) grapefruit juice
3/4 cup (190 mL) sushi rice (or short-grain rice), cooked
Avocado Stuffed with Spicy Crab Salad
-
Gluten-free -
Lactose-free
6
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)mayonnaise
-
1
garlic clove, chopped
-
1 tsp.
(5 mL)Tabasco
-
1
stalk celery, chopped
-
To taste salt
-
6
cocktail onions, chopped
-
1/2
bunch of chives, minced
-
1/2
grapefruit, segmented
-
7 oz
(200 g)crabmeat, flaked
-
3
avocados
-
1 Tbsp.
(15 mL)grapefruit juice
-
3/4 cup
(190 mL)sushi rice (or short-grain rice), cooked
Preparation
In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt.
Dice 1 grapefruit segment.
Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended.
Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside.
Sprinkle avocados and reserved pulp with grapefruit juice.
Mix 1/4 of the crab salad with the rice and fill the avocados.
Add a little avocado pulp and remaining crab salad.
Decorate with grapefruit segments.
Source :
Chef Ian Perreault
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
