Crab Salad Stuffed Avocados Recipe
If you’re looking for a show-stopping yet unbelievably easy dish, look no further than these Crab Salad Stuffed Avocados. This recipe combines buttery ripe avocados with bright, fresh crab salad—the perfect combo of creamy, tangy, and subtly sweet flavors. Whether you’re in need of a gluten-free lunch, a party appetizer that wows, or a nourishing light dinner, Crab Salad Stuffed Avocados are both satisfying and elegant, and you’ll be amazed by how quickly they disappear from your table!
Ingredients You’ll Need
This dish comes together with just a handful of simple yet essential ingredients. Each one plays a unique role—bringing creaminess, crunch, or a pop of color—so don’t skip any if you want the most flavor in every bite.
- Avocados: Choose ripe but firm avocados for the best balance of creamy flesh and structure to hold the filling.
- Lump crab meat: Fresh lump crab offers tender texture and a sweet, briny flavor that’s unbeatable (but you can use imitation in a pinch).
- Mayonnaise or Greek yogurt: This adds creaminess and ties the salad together—Greek yogurt keeps it a bit lighter and tangier.
- Dijon mustard: A teaspoon goes a long way for deeper flavor and gentle heat.
- Lemon juice: A squeeze of lemon keeps the salad bright and the avocados from browning.
- Fresh dill or parsley: Adds a pop of color and fresh herbal notes that make the dish sing.
- Celery: Brings an essential crunch and light grassy flavor to offset the creamy richness.
- Red onion: Tiny diced bits of red onion add color and just the right bite.
- Salt and pepper: A must for seasoning—taste and adjust to your liking.
- Old Bay seasoning (optional): For a touch of classic seafood flair, toss in a pinch.
- Lemon wedges (optional): To serve alongside for that extra burst of brightness.
How to Make Crab Salad Stuffed Avocados
Step 1: Prepare the Crab Salad
Gently combine your drained lump crab meat with mayonnaise or Greek yogurt, Dijon mustard, lemon juice, chopped fresh dill or parsley, diced celery, and red onion in a medium bowl. Season well with salt, pepper, and, if you like, a sprinkle of Old Bay. Stir carefully to keep the lovely big pieces of crab intact. The goal is a creamy, cohesive salad with vibrant flavor in every forkful.
Step 2: Prep the Avocados
Slice your avocados lengthwise and remove the pits. Using a spoon, scoop out a little bit of the flesh from the center of each half—just enough to make room for all that luscious crab salad. If you’re feeling extra, chop up the scooped-out avocado and fold it into the crab mixture for more texture and zero waste.
Step 3: Stuff and Serve
Divide the crab salad evenly among the hollowed-out avocado halves, piling it high so each bite is loaded with flavor. Arrange the stuffed avocados on a platter, and, if desired, add lemon wedges on the side for a fresh squeeze right before eating. Serve immediately for the best texture and color.
How to Serve Crab Salad Stuffed Avocados
Garnishes
For a gorgeous finish, sprinkle your Crab Salad Stuffed Avocados with fresh herbs like more dill or parsley. A little crack of black pepper or a dusting of smoked paprika also makes the color pop. Don’t forget those lemon wedges—you’ll love the zing they bring just before taking a bite!
Side Dishes
These are irresistible on their own, but they also partner beautifully with light sides. Think crisp mixed greens, a simple arugula salad, or even chilled gazpacho for a summer lunch. For a heartier meal, pair your Crab Salad Stuffed Avocados with a cup of soup or toasted slices of gluten-free bread to soak up any extra dressing.
Creative Ways to Present
Take your presentation to the next level by arranging the stuffed avocados on a platter with colorful toppings—think cherry tomato halves, edible flowers, or sliced radishes. Or, scoop the filling into lettuce cups for a picnic-ready, avocado-free version. Another hit: slice smaller avocados into quarters, top each with a mini mound of crab salad, and pass as bite-sized appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh, cover the Crab Salad Stuffed Avocados tightly with plastic wrap, pressing directly onto the surface to minimize browning. Store in the fridge, and enjoy within 24 hours for best flavor and texture.
Freezing
Freezing isn’t recommended since avocado turns mushy and crab salad can lose its lovely texture after thawing. For best results, make only what you plan to eat right away or within the next day.
Reheating
No reheating necessary—these are best served chilled or at room temperature! If you’ve made them ahead, just let the Crab Salad Stuffed Avocados sit out for a few minutes to take the chill off before serving.
FAQs
Can I use canned crab instead of lump crab meat?
Yes, you can—just be sure to drain it very well and pick through for any cartilage. The flavor and texture of fresh lump crab really elevate this dish, but canned will absolutely work in a pinch.
Are Crab Salad Stuffed Avocados keto-friendly?
They absolutely are! Both avocado and crab are naturally low in carbs, and using Greek yogurt instead of mayo can make them even lighter. Just double-check your labels if you’re strict with keto macros.
How do I prevent my avocados from browning?
A splash of lemon juice over the avocado flesh slows down browning, and keeping them wrapped tightly helps too. If prepping ahead, wait to cut and fill the avocados until just before serving if possible.
Can I make the crab salad part ahead of time?
Definitely! You can prepare the crab salad up to a day in advance and store it covered in the refrigerator. Simply assemble the salad in the avocados when you’re ready to eat for the best freshness.
What are some ways to make this recipe spicy?
If you like a little heat, stir in some finely minced jalapeño, a pinch of cayenne, or a dash of your favorite hot sauce to the crab salad for a spicy kick.
Final Thoughts
Whether you’re hosting friends, treating yourself to a nourishing lunch, or looking for something special that’s a breeze to make, Crab Salad Stuffed Avocados deliver on all fronts. Dive in and enjoy the fresh, vibrant flavors—you might just fall in love with this simple, standout recipe!
Print
Crab Salad Stuffed Avocados Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a light and flavorful dish with these Crab Salad Stuffed Avocados. Creamy avocados are filled with a zesty mixture of lump crab meat, mayo, and seasonings for a delightful appetizer or main course.
Ingredients
Avocado:
- 2 ripe avocados (halved and pitted)
Crab Salad:
- 1 cup lump crab meat (drained and picked over)
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill or parsley
- ¼ cup finely diced celery
- 2 tablespoons finely diced red onion
- Salt and pepper to taste
- Pinch of Old Bay seasoning (optional)
Optional:
- Lemon wedges for serving
Instructions
- Prepare the Crab Salad: In a medium bowl, gently mix the crab meat, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, dill or parsley, celery, red onion, salt, pepper, and Old Bay seasoning if using. Stir until well combined, being careful not to break up the crab too much.
- Fill the Avocados: Scoop a small amount of flesh from the center of each avocado half to create more space for the filling. Spoon the crab salad evenly into each avocado half.
- Serve: Serve immediately with lemon wedges on the side.
Notes
- For extra flavor, chill the crab salad for 30 minutes before serving.
- You can also serve the filling in lettuce cups or over greens if you’re avoiding avocado.
- Use imitation crab if preferred, but fresh lump crab offers the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 55mg
