The fresh taste of the avocado in this recipe made my heart smile! I hope you like it as much as I did!
serves 4 ( 7 points +)
- 1 ( 8 oz) French baguette
- 1 avocado
- 2 T. fresh lemon juice
- 2 T. low-fat Greek yogurt
- 1/8 tsp. sweet paprika
- 1/8 tsp. cayenne pepper
- 1 tsp. grated lemon zest, divided
- 4-1/4 oz. lump crab meat ( I used canned), drained
- 3 T. frozen corn, thawed
- 2 T. finely chopped green pepper
- 1 T. basil leaves
- salt and pepper to taste
Cut baguette in half and then slice open so that you have four pieces. Toast in a toaster oven or in a regular oven on 400 degrees until crisp.
Mash avocado with 2 T. lemon juice. Salt to taste. Spread avocado over toasted bread.
Combine yogurt, paprika, cayenne pepper and 1/2 tsp. lemon zest in a bowl; set aside.
In a medium bowl, combine crab, corn, green pepper, basil, salt and pepper. Stir in yogurt mixture.
Place crab mixture on top of avocado mixture and serve.