Avocado and Crab Appetizer

Chef Marie

  • 1 avocado
  • half a lemon
  • 6 ounces crabmeat
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Dash of Worcestershire
  • 3 teaspoons freshly minced salad herbs
  • Salt and pepper to taste
  • 2 tablespoons low-fat sour cream
  • 2 glasses
  • Parsley to decor

    In a bowl mix the olive oil, lemon juice, Worcestershire, 2 teaspoons herbs, and season to taste.

    Peel the avocado, cut in half, remove pit, and chop. Sprinkle lemon juice to prevent browning.

    Equally divide and alternate the avocado and crab in the 2 glasses. Drizzle the prepared vinaigrette. Finish by sprinkling the remaining herbs, sour cream, parsley and serve immediately.

    Makes 2 servings