Crab Stuffed Avocado
photo by gertc96
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 lb cooked cooked chilled rinsed and picked over fresh crabmeat
- 1 cup mayonnaise
- 1 teaspoon lemon pepper seasoning
- 1 cup finely chopped celery
- 1⁄2 cup chopped scallion
- 1⁄4 cup sweet pickle relish (can also use half sweet pickle and half dill pickle)
- 1⁄2 cup toasted sliced almonds
- 2 -3 avocados
- paprika
directions
- Place the crabmeat in a paper towel-lined bowl.
- Allow to stand for 15 minutes.
- Remove paper towel.
- Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together.
- Gently toss with crabmeat.
- Slice avocado in 2 around the seed.
- Split and remove seed and discard.
- If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.
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Reviews
-
I made a portion for two using just one avocado for a totally delicious lunch with a friend. I used a blend of Greek yoghurt and mayonnaise and confess to having skipped the relish because I had none on hand (it’s not actually something I buy often). So I followed Rita L’s suggestion and included some cucumber, which I pretty well always have in the fridge. The crunch from the celery, cucumber and almonds provided a wonderful contrast to the creaminess of the yoghurt/mayonnaise and complemented the crab superbly. We enjoyed this with champagne. Thank you for a wonderful recipe!
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RECIPE SUBMITTED BY
Nimz_
United States
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