Description
A quick and refreshing Crab Stuffed Avocados recipe combining creamy avocado halves with a zesty, flavorful crab salad. Perfect as a light lunch or elegant appetizer, this dish is ready in just 10 minutes and highlights fresh ingredients like lime juice, cilantro, and cherry tomatoes.
Ingredients
Scale
Avocado
- 1 medium avocado
Stuffing
- 3 ounces crab meat
- 2 tablespoons red onion, chopped
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
- 2 cherry tomatoes, diced
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the avocado: Slice the avocado in half lengthwise, carefully remove the pit, and scoop out a small portion of the flesh from each half to create a cavity suitable for holding the crab filling.
- Mix the stuffing: In a mixing bowl, combine the crab meat, chopped red onion, freshly squeezed lime juice, chopped cilantro, diced cherry tomatoes, olive oil, salt, and black pepper.
- Combine ingredients: Gently stir the mixture with a spoon until all ingredients are evenly incorporated without mashing the crab meat.
- Fill the avocado: Spoon the crab mixture generously into the avocado halves, filling the cavities created earlier.
- Serve: Serve the crab stuffed avocados immediately, optionally garnished with additional cilantro leaves or lime wedges for extra zest.
Notes
- Use fresh lump crab meat for best flavor and texture.
- Serve immediately to prevent avocado browning; alternatively, sprinkle a little lime juice on avocado flesh to slow oxidation.
- This dish is best enjoyed fresh and cold.
- Can be doubled easily for more servings.
- For a spicier twist, add a pinch of cayenne pepper or diced jalapeño to the crab mixture.
