Crab Stuffed Avocado
Crab Stuffed Avocado is a favorite of mine for a light lunch that’s healthy, filling, and delicious. It’s really easy to prepare too!
Once you discover how gloriously delicious this recipe is, you may find yourself keeping containers of crab on hand in the fridge.
Or at least, that’s what’s happened to me.
No joke, there are 4 containers of crab in my fridge as I type this. I like to stock up when it goes on sale, since the crab keeps in the fridge for months. Otherwise, crab is generally a bit too pricey for me and I have to stick with more economical options like Shrimp Salad or Cajun Salmon.
I first tried Crab Stuffed Avocado about 6 years ago, when my father in law made some for Pete and I.
I’m no stranger to stuffing things into avocados, but crab goes particularly well with the richness that avocado has.
Though I love the presentation of the crab salad inside of the avocado cups, sometimes Pete and I will make this simply as a crab avocado salad.
You can do that by dicing the avocado and folding it into the dressing at the same time as the crab.
It’s all the same flavors, just a different presentation.
How to Make It Step by Step:
To make the dressing, place mayonnaise, fresh lime juice, cilantro, tomato, jalapeno, cayenne pepper, and salt in a bowl:
Mix well until combined:
Now that all the other ingredients are ready, you can add the crab meat:
You intentionally want to add the crab meat at the end, to keep the lumps from falling apart.
Gently fold the crab into the dressing, until it’s evenly coated:
I personally use regular lump crab meat here, as it’s much cheaper than the jumbo lump.
It’s probably better to save the jumbo lump crab for Crab Cakes.
Also, any variety of crab works here, but I usually buy blue lump crab. It’s a refrigerated product that comes in plastic containers and keeps for several months. Note that this is different from shelf-stable canned crab.
To prep the avocado, slice in half, remove the pit, and season with salt and black pepper:
In my opinion, it’s best to keep the avocados in the skins, so it’s easy to scoop the bites out with a spoon (I just hold the avocado “bowl” steady with my fingers). Otherwise, the avocados will wobble around the plate too much.
If you won’t be serving the avocado right away, you can rub the cut parts of the avocado with fresh lime to keep it from browning.
Spoon the crab mixture into the avocado halves:
Garnish the tops with a sprig of cilantro, and serve with extra lime wedges on the side:
This Crab Stuffed Avocado recipe is paleo, keto-friendly, low carb, gluten-free, dairy-free, and whole30 compliant, so it’s great for healthy eating, and full of good fats. Enjoy!
More Light Seafood Recipes:
Crab Stuffed Avocado
- 3 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1/4 cup finely chopped tomato
- 1 tbsp chopped cilantro
- 1 -2 tbsp minced jalapeno *
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt or to taste**
- 8 oz regular lump blue crab meat
- 2 medium haas avocados
- black pepper to taste
- In a medium bowl, mix to combine the mayonnaise, lime juice, tomato, cilantro, jalapeno, cayenne, and salt.
- Drain any excess water from the crab meat, then gently fold it into the dressing. Be careful not to overmix, or you may break up the lumps in the crab.
- Cut the avocados in half, and remove the pits. Season the avocado halves with salt and pepper.
- Divide the crab salad between the four avocado halves, and serve promptly. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.