Avocado Stuffed With Crab

READY IN: 15mins
Recipe by teresas

This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

Top Tweak by ImPat

I made as per recipe for the crabmeat (fresh blue swimmers) but used only 1 avocado for the MIL and I and scaled the mayo back to a half recipe. This is delicious and made a great lunch for the MIL and I. I got about 1 cup of dressing from a half recipe and we used it up mixing it with fresh crab meat and serving in wholemeal/wholegrain bread/rolls. Also flicked it over a green salad - lovely. A very versatile recipe which I will continue to use maybe using chicken in place of crabmeat and serve in lettuce leaves when avocados are out of season. Thank you TeresaS for a great holiday recipe/memory.

Ingredients Nutrition


  1. Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
  2. Sprinkle with lemon juice to prevent discoloration.
  3. Set each half on a plate filled with lettuce.
  4. Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
  5. Season with a dash of salt.
  6. Fill hollow of each avocado with crab mixture.
  7. Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
  8. Sprinkle all with a dash of paprika an top with ripe olive's.

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