Crab Salad Stuffed Avocados

Two Crab Stuffed Avocados on lettuce leaves.

4.60 from 5 votes

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.

Prep Time15

Total Time15

Course: Fish and Seafood

Cuisine: Appetizer or Main Course

Servings: servings

Calories: 527kcal

Author: Renee Goerger

Ingredients

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