Crab Stuffed Avocado
Avocado halves are stuffed with a blue crab salad made with fresh tomato, jalapeno, and cilantro.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
- 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!
*I like 2 tbsp of jalapeno, but between that and the cayenne, this makes it fairly spicy. You can reduce the amounts if you want it to be milder.
**Salt should be done to taste, depending on if there's salt added to the crab you're using.
Serving: 1avocado half | Calories: 282kcal | Carbohydrates: 9g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 693mg | Potassium: 625mg | Fiber: 7g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg