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
Scale
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
