If you’re looking for a dish that’s as stunning to look at as it is satisfying to eat, this Crab Stuffed Avocados Recipe absolutely delivers. Creamy avocados cradle a luxurious crab salad, brightened with lemon and crisp veggies, creating a fresh and elegant appetizer or lunch that’s ready in just 15 minutes. The combination of sweet crab, tangy dressing, and buttery avocado is nothing short of irresistible—plus, it’s no-cook, gluten-free, and perfect for impressing guests or treating yourself on a weekday!
Ingredients You’ll Need
With just a handful of fresh, vibrant ingredients, you’ll be amazed at how every element in this Crab Stuffed Avocados Recipe plays a crucial role. Each component brings its own flavor, texture, and color, making the dish as beautiful as it is delicious.
- Avocados: Choose ripe but firm avocados for the perfect creamy base that holds up to stuffing.
- Lump Crab Meat: Go for high-quality, fresh or refrigerated crab meat for delicate, sweet flavor and tender bites.
- Mayonnaise: Adds a silky richness that binds the crab salad together without overpowering the other flavors.
- Dijon Mustard: Just a teaspoon brings a subtle tang and depth to the filling.
- Lemon Juice: Brightens the entire dish and keeps the avocado vibrant.
- Red Onion: Finely diced for a little crunch and a pop of color.
- Celery: Tiny pieces add freshness and a crisp bite.
- Fresh Parsley: Chopped parsley gives a lovely herbal note and fresh finish.
- Salt and Pepper: Essential for seasoning and balancing all the flavors.
- Paprika or Old Bay Seasoning (optional): A sprinkle on top adds color and a hint of spice if you like.
How to Make Crab Stuffed Avocados Recipe
Step 1: Prepare the Avocados
Start by slicing your avocados in half lengthwise, then carefully remove the pits with a spoon. Gently scoop out a small amount of the flesh from each half; this creates a little “bowl” for your crab filling, and the extra avocado will be folded back into the salad for added creaminess.
Step 2: Mix the Crab Salad
In a medium bowl, combine your lump crab meat, mayonnaise, Dijon mustard, lemon juice, red onion, celery, and parsley. Stir everything together gently to avoid breaking up those beautiful crab pieces. This is where the magic happens—each bite gets a perfect balance of creamy, tangy, and crisp.
Step 3: Fold in the Avocado
Dice up the reserved avocado flesh into small cubes and gently fold it into the crab mixture. This step ensures you get rich avocado flavor in every bite and a luscious texture throughout the filling.
Step 4: Season and Taste
Season your crab mixture with salt and pepper to taste. Don’t be afraid to adjust—sometimes a pinch more salt or a tiny squeeze of lemon makes all the difference. Give it a gentle stir to combine.
Step 5: Fill the Avocado Halves
Spoon the crab mixture evenly into the hollowed-out avocados, mounding it up generously. You want every half to look tempting and full, with plenty of crab peeking out over the top.
Step 6: Garnish and Serve
Finish your Crab Stuffed Avocados Recipe with a sprinkle of paprika or Old Bay seasoning for color and a touch of spice. Serve immediately for the freshest flavor and most impressive presentation.
How to Serve Crab Stuffed Avocados Recipe
Garnishes
Top these beauties with a little extra chopped parsley, a thin slice of lemon, or a sprinkle of microgreens for a fresh, restaurant-worthy finish. A dusting of paprika or Old Bay adds color and a gentle kick, making your Crab Stuffed Avocados Recipe pop on the plate.
Side Dishes
This dish shines alongside a crisp green salad, a handful of crunchy tortilla chips, or a bowl of chilled gazpacho. For a heartier meal, pair it with a cup of light soup or a scoop of quinoa salad—each complements the creamy, savory flavors perfectly.
Creative Ways to Present
For a party, serve the crab salad in mini avocado halves for a bite-sized appetizer. If you’re feeling fancy, scoop the filling onto endive leaves or cucumber rounds for a different twist. You can even serve the salad in cocktail glasses layered with avocado for a showstopper starter.
Make Ahead and Storage
Storing Leftovers
While this Crab Stuffed Avocados Recipe is at its peak when freshly made, you can store leftovers in an airtight container in the refrigerator for up to a day. Press plastic wrap directly onto the surface of the avocado to keep it from browning and keep the flavors as fresh as possible.
Freezing
Freezing isn’t recommended for this recipe, as avocado becomes mushy and watery when thawed, and the crab mixture can lose its delicate texture. It’s best to enjoy this dish fresh or within a day of preparing.
Reheating
This recipe is meant to be served chilled or at room temperature. If you’ve refrigerated your leftovers, simply let them sit out for 10 minutes before serving—no actual reheating needed! The flavors are best when cool and refreshing.
FAQs
Can I use canned crab meat instead of fresh?
Yes, you can use canned crab in this Crab Stuffed Avocados Recipe, but look for high-quality lump crab and drain it well for the best flavor and texture.
How do I keep the avocados from browning?
The lemon juice in the recipe helps prevent browning, but if you’re making ahead, press plastic wrap tightly over the surface or brush extra lemon juice directly on the exposed avocado.
Is there a lighter alternative to mayonnaise?
Absolutely! Swap the mayonnaise for plain Greek yogurt to lighten things up and add a subtle tang, without sacrificing the creamy texture.
Can I make this recipe in advance?
This dish is best freshly assembled, but you can prepare the crab mixture a few hours ahead and store it in the fridge. Stuff the avocados just before serving to keep them vibrant and fresh.
What other herbs can I use?
Feel free to experiment with fresh dill, chives, or tarragon for a unique flavor twist in your Crab Stuffed Avocados Recipe. Each herb brings its own personality and a burst of freshness.
Final Thoughts
If you love simple, elegant dishes that look as good as they taste, you can’t go wrong with this Crab Stuffed Avocados Recipe. Give it a try and watch every plate come back clean—this one’s sure to become your new go-to for easy entertaining or a special treat just for you!
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Crab Stuffed Avocados Recipe
- Total Time: 15 minutes
- Yield: 4 stuffed avocado halves 1x
- Diet: Non-Vegetarian
Description
A delicious and healthy no-cook appetizer featuring ripe avocados stuffed with a flavorful crab salad mixture, perfect for a light lunch or elegant starter.
Ingredients
Avocado
- 2 ripe avocados
Crab Filling
- 6 oz lump crab meat (drained and picked over)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon red onion (finely diced)
- 1 tablespoon celery (finely diced)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
Garnish (Optional)
- Paprika or Old Bay seasoning
Instructions
- Prepare Avocados: Slice the avocados in half and remove the pits. Carefully scoop out a small amount of the flesh from each half to create more room for the filling, and set the removed avocado aside.
- Mix Crab Salad: In a medium bowl, combine the lump crab meat, mayonnaise, Dijon mustard, lemon juice, finely diced red onion, celery, and chopped parsley. Finely dice the reserved avocado flesh and gently fold it into the crab mixture. Season with salt and pepper to taste.
- Stuff Avocados: Spoon the crab mixture evenly into the hollowed avocado halves, ensuring each is generously filled.
- Garnish and Serve: Sprinkle with a pinch of paprika or Old Bay seasoning if desired. Serve immediately chilled as an appetizer or a light lunch.
Notes
- Use high-quality lump crab meat for the best flavor and texture.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This dish is best served chilled to maintain freshness.
- Can be prepared slightly ahead of time but assemble just before serving to prevent avocado browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 210
- Sugar: 1g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
