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
Scale
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
