Description
This delightful Crab Salad Stuffed Avocado recipe combines creamy avocado halves filled with a refreshing, zesty crab salad mixture. It’s perfect as a light lunch, appetizer, or elegant snack, boasting bright flavors from lemon juice, crisp veggies, and fresh cilantro.
Ingredients
Units
Scale
Avocado and Filling
- 2 avocados, halved and pitted
- 1 lemon, juiced
- 1 - 8 oz. can lump crab meat
- 1/4 cup red onion, chopped
- 1/4 cup mini cucumber, chopped
- 1/2 cup red bell pepper, chopped
- 2 tbsp chopped cilantro, plus extra for garnish
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Avocados. Use a spoon to carefully scoop out some of the avocado flesh from each halved avocado, creating a well in the center for the crab salad filling. Chop the scooped avocado pieces and place them into a mixing bowl.
- Mix the Crab Salad. Add lemon juice, lump crab meat, chopped red onion, mini cucumber, red bell pepper, chopped cilantro, and olive oil to the bowl with the avocado. Season the mixture with salt and pepper to taste. Toss all ingredients gently to combine evenly without breaking up the crab too much.
- Stuff the Avocados. Spoon the crab salad mixture evenly into the well of each avocado half, filling them generously but neatly.
- Garnish and Serve. Optionally, sprinkle additional chopped cilantro over the stuffed avocados for a fresh, colorful finish. Serve immediately to enjoy the creamy texture and bright flavors.
Notes
- Use fresh lump crab meat for the best flavor; canned or refrigerated options work well too.
- Adjust lemon juice and seasoning according to your taste preference.
- For an extra kick, add a pinch of cayenne or a drizzle of hot sauce to the filling.
- This recipe is best served fresh but can be prepared shortly ahead and refrigerated with plastic wrap directly on the avocado to prevent browning.
- Try adding diced celery or green onions for added crunch and flavor variations.
