Crab Salad Stuffed Avocados

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Have you ever had something at a restaurant that was so tasty you just knew you'd have to one day try and recreate it on your own? That's what this Crab Salad Stuffed Avocados recipe is all about for me.

Last summer we visited downtown Chicago with two of my husband's brothers and their wives (he's one of 8 children) and we spent the day walking around the city, seeing the sites. One of the highlights of our day (other than the food) was the Chicago riverboat tour, which I highly recommend if you're ever in the city.

Chicago looks totally different from down on the river. The stories, architecture, and history of Chicago are completely incredible! We had such a great time...and then it poured! LOL

But, getting back to my recipe and the story behind it...We stopped for lunch that day at the Park Grill Restaurant in Millennium Park. I wanted to eat something light as we'd be walking around the city all day...and it was hot, hot, hot out so I chose their crab stuffed avocado, cold gazpacho soup, and a Bloody Mary (maybe two).

Needless to say, they've both (the salad and the soup) stuck in my head all this time. Many months later, I've finally gotten around to recreating the Crab Salad Stuffed Avocados, and in the summer when the garden tomatoes are ripe, I'll do my best to recreate the gazpacho.

Truth be told? I think my Crab Salad Stuffed Avocados far surpasses Park Grill's dish, and to me, it's even prettier. This salad is a little on the pricey side, so you might want to save it for a special occasion, or when you really want to impress. It will definitely do the trick and will be remembered long after it's eaten.

The easy photo instructions:

Slice the avocados in half lengthwise. Carefully remove the pit and the skin. *Note - You can remove the skin easily by slipping your thumb between the flesh and the skin, then carefully running it around the entire half until it pops out. Cut a small slice off the bottom of the avocado halves so they sit straight on the plate, and then brush 1 tablespoon of lime juice over top to prevent browning. Season each half with a pinch of salt and pepper.

In a medium bowl, stir together the crabmeat, shallot, red pepper, celery, parsley, 1 tablespoon lime juice, seafood seasoning, 1 teaspoon salt, and ½ teaspoon pepper, garlic powder, and mayonnaise. Stir well but gently to combine.

Place an avocado half (or two) on a plate and then scoop (I used an ice cream scoop) some crab salad onto the avocado. Chill until ready to serve.

Printable Recipe Card

Crab Salad Stuffed Avocados

Renee Goerger

Fresh, delicious, and healthy! When you’re looking for a light lunch that is filling and impressive, look no further than these Crab Salad Stuffed Avocados.

4.60 from 5 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Fish and Seafood

Cuisine Appetizer or Main Course

Servings 4 servings

Calories 527 kcal

Ingredients

  

1x2x3x

• ▢ 4 ripe avocados
• ▢ 1 8 ounce container jumbo lump crab meat (found in the fresh fish area of the market)
• ▢ 1 8 ounce container special crab meat (found in the fresh fish area of the market)
• ▢ 1 large (approx 1½ tablespoons) shallot finely minced
• ▢ ½ cup finely minced red bell pepper
• ▢ 2 ribs celery finely minced
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 2 tablespoons fresh lime juice divided (from 2 large limes)
• ▢ ¼ teaspoon Chesapeake Bay seafood seasoning
• ▢ 1 teaspoon salt plus additional to season the avocado
• ▢ ½ teaspoon black pepper plus additional to season the avocado
• ▢ ½ teaspoon garlic powder
• ▢ ½ cup mayonnaise
• ▢ butter lettuce leaves to garnish the plate if desired

Instructions

 

• -Slice the avocados in half lengthwise. Carefully remove the pit and the skin. *Note - You can remove the skin easily by slipping your thumb between the flesh and the skin, then carefully running it around the entire half until it pops out.
• -Cut a small slice off the bottom of the avocado halves so they sit straight on the plate, and then brush 1 tablespoon lime juice over top to prevent browning. Season each half with a pinch of salt and pepper.
• -In a medium bowl, stir together the crabmeat, shallot, red pepper, celery, parsley, 1 tablespoon lime juice, seafood seasoning, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and mayonnaise. Stir well but gently to combine.
• -Place an avocado half (or two) on a plate and then scoop (I used an ice cream scoop) some crab salad onto the avocado.
• -Chill until ready to serve.

Nutrition

Serving: 1servingCalories: 527kcalCarbohydrates: 21gProtein: 5gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 16gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 12mgSodium: 781mgPotassium: 1076mgFiber: 14gSugar: 3gVitamin A: 1081IUVitamin C: 49mgCalcium: 38mgIron: 2mg

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