Crab Stuffed Avocado

Avocado halves are stuffed with a blue crab salad made with fresh tomato, jalapeno, and cilantro.
Course Appetizer, Main Course
Cuisine American
Keyword crab salad, crab stuffed avocado
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 282kcal
Author Joanne Ozug


  • 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