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Fresh Crab Salad with Avocado, Grapefruit & Wasabi Mayo

Fresh Crab Salad with Avocado, Grapefruit & Wasabi Mayo
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
lump crabmeat 1 lb. 1 qt.
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
shallots, minced 1 oz. 1/4 cup
lime juice - 4 tsp.
GREY POUPON Classic Dijon Mustard - 2 tsp.
crab claw meat 1 lb. 48 claws
fully ripe avocados, mashed 1 lb. + 8 oz. 1-1/2 cups
grapefruit sections 1 lb. + 2 oz. 48 sections
Sesame Seed Lavash - 48 each
Wasabi Mayo
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 4 oz. 1/2 cup
wasabi tobiko 2 oz. 1/2 cup
water 2 fl oz 1/4 cup
ichimi togarashi - 1/2 tsp.

Directions

COMBINE lump crabmeat, mayo, shallots, lime juice and mustard until well blended. Refrigerate until ready to serve.

WASABI Mayo: Mix mayo, wasabi tobiko, water and togarashi until well blended. Refrigerate until ready to serve.

FOR 3 servings: Spoon about 1/2 cup crabmeat mixture, 3 Tbsp avocado, 6 grapefruit sections and 6 crab claws into separate small bowls; place on large serving plate. Drizzle about 2 Tbsp. Wasabi Mayo over crab claws. Serve with 6 Sesame Seed Lavash.

K:60678v01:125470
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Nutritional Information

Nutrition Information

Calories
 140
Total fat
 9 g
Saturated fat
 1 g
Cholesterol
 35 mg
Sodium
 230 mg
Carbohydrate
 7 g
Dietary fiber
 2 g
Sugars
 2 g
Protein
 9 g
Vitamin A
 6 %DV
Vitamin C
 20 %DV
Calcium
 4 %DV
Iron
 4 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1/2 Starch + 1 Meat (L) + 1/2 Fat