There were 2 diet challenges we faced after V had his pancreas removed (making him in instant Type 1 diabetic):
We had to monitor carbs – which meant that I often had to find lower carb alternatives for the starters we do on the weekends.
He had to increase his calorie intake as he has a hard time keeping his weight up.
An interesting conundrum as you can see.
One solution was to put avocado with everything – at least, for him. I have no problem keeping MY weight up.
Avocados are full of heart-healthy fats as well as lots of good vitamins and minerals.
And he loves them…..
Try to get crabmeat that is in lumps rather than shredded – if you can
find it and it's reasonable. The better the crab, the nicer the salad.
Fresh, of course, would be better, but it's not readily available
Crab Louis on Avocado Slices
crab meat, 6oz , canned or fresh 125gr, 4.4oz, canned, 'blue', drained weight
4 tbs mayonnaise 59gr, 2oz, light
2 tbs ketchup 30gr, 1oz
2 tsp tarragon white wine vinegar 10gr, .35oz
1 tsp Worcestershire sauce 5.5gr, .19oz
1/4 tsp chili powder
2 tbs freshly snipped chives
1 tomato 250gr, 8.8oz
1 small avocado, pitted 136gr, 4.8oz
Drain the crab meat well and put into a bowl. Snip the chives and add 1 tbs to the crab. In another bowl mix the other 1 tbs chives, mayo, ketchup, vinegar, Worcestershire and chili powder. Add about half to crab and very gently mix – just barely. Add a bit more if you want to, but it should be just lightly dressed. Remove the pit from the avocado. Fan the slices out on each of two plates. Slice the tomato and cut the slices in half. Arrange on the other side of the plates. Divide the crab and spoon into the center. Serve, with remaining dressing on the side. A few olives if you have them…
Entire recipe / per
Total Carbohydrates: 44 / 22
Dietary Fiber: 12 / 6
Total Fat: 43 / 21.5
Fat: 4 / 2
Cholesterol: 127 / 63.5
Calcium: 190 / 95
1250 / 625
I try to be accurate, but I do not
guarantee it. I use 'grams' as
the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook
book: Easy Gourmet