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Crab-Stuffed Avocados

Crab-Stuffed Avocados

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Photo: Hector Manuel Sanchez


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.


  • 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.

Watch the video: Stuffed Avocado u0026 Crab Salad