In a time crunch and when I'm trying to eat healthy and don't feel like spending a lot of time in the kitchen, I usually turn to The South Beach Diet Quick & Easy Cookbook. This was another quick dinner from that book to throw together on a hot summer night. I can't stress how much you need this book if you are on South Beach and looking for quick meals. Or just looking for low-carb quick meals. Or just looking for quick meal but not on a diet.
The crab was actually canned crab. You can get some really good stuff at Trader Joe's for less than $10. Having a can in the fridge makes it really easy to make this salad on a night you don't feel like cooking. Note: There are some really cheap cans of crab that taste like crap (to me, most of the small tuna-like cans don't taste that good) so if you don't have a favorite brand, you might have to research a bit. Once you do find a good brand of canned crab (I've also seen some stuff in plastic tubs that looked pretty good), it works great in a lot of recipes (see Crab Louis with Thousand Island Dressing).
The book says that in later phases, this can be put on whole-grain crackers for an appetizer, put into a sandwich or used as wrap filling. I can also see putting this back in the hollowed out avocado shell to use as a nice presentation. This would also work well as a topping for some lettuce. Shrimp can be substituted for the crab.
CRAB AND AVOCADO SALAD
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon chopped roasted red pepper (from a jar)
1 tablespoon fresh lime juice
1/8 teaspoon cayenne pepper
1 pound lump crabmeat
1 large ripe avocado, pitted, peeled, and cut into 1/4 inch cubes
Salt and freshly ground black pepper
Combine cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season with salt and pepper. Gently fold in avocado and serve. Makes 4 (scant 1-cup) servings. 230 calories a serving.
This is a Phase One South Beach meal.