Crab-Stuffed Avocados Recipe - The best recipes

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Photo: Hector Manuel Sanchez

Yield

Serves 4 (serving size: 1 filled avocado half)

We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa. If your avocado pit is on the small side, hollow out the avocado a bit to make more room for the filling.

Ingredients

1/2 cup canola mayonnaise
1/4 cup fresh lemon juice
3 tablespoons chopped fresh tarragon
1/2 teaspoon black pepper
12 ounces lump crabmeat, shell pieces removed
Cooking spray
2 ripe avocados, halved and pitted

Nutritional Information

Calories 266
Fat 18.8g
Satfat 1.6g
Monofat 11.4g
Polyfat 4.2g
Protein 17g
Carbohydrate 7g
Fiber 5g
Cholesterol 83mg
Iron 1mg
Sodium 556mg
Calcium 96mg
Sugars 1g
Est. added sugars 0g

How to Make It

Step 1

Combine first 4 ingredients in a bowl; gently fold in crab.

Step 2

Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.

Step 3

Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.