Shellfish and Avocado Appetisers
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,567 mg | (39 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 201 μg | (101 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
In a large mixing bowl, combine the diced avocado with the crab meat, 1 tbsp of lime juice, celery, chives, cayenne pepper and seasoning. Mix well until you have a mixture which is spreadable, but with some texture.
2.
Arrange 4 round 8m metallic rounds on a lined baking tray. Spoon the crab meat and avocado mixture into the rounds until they are full. Make sure they are level using a knife.
3.
Cover the tray with clingfilm and refrigerate for 2 hours.
4.
When ready to serve, use a fish slice to transfer the metallic moulds with the crab and avocado timables onto square serving plates.
5.
Arrange in the centre of the plates and then dice the whole avocado. Dress the avocado with the remaining lime juice and seasoning.
6.
Arrange the diced avocado around the timbales and garnish the tops of the timbales with the slices of lime.
7.
Garnish each timbale with a sprig of parsley and serve immediately.
