If you like to sleep in on the weekends and eat brunch instead of breakfast, this recipe for Crab- and Shrimp-Stuffed Avocados is for you. You can whip up these scrumptious avocados the night before as long as you brush the cut edges with a little lemon juice and add a squeeze of citrus to the filling to prevent the avocados from oxidizing and turning brown. Cover them tightly and store them in the refrigerator until you’re ready to serve them.
Crab- and Shrimp- Stuffed Avocados
Amount Per Serving
Calories 418 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Sodium 466mg 19%
Total Carbohydrates 19g 6%
Dietary Fiber 12g 48%
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.
Excerpt from Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals by Andy De Santis, RD, MPH, and Michelle Anderson, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.