Crab Stuffed Avocado

"This is great for a light lunch. Cook time is the time it takes to drain crabmeat."
 
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photo by gertc96 photo by gertc96
photo by gertc96
photo by Sandi From CA photo by Sandi From CA
photo by Nimz_ photo by Nimz_
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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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

  1. These were so good.... I had them for a late night snack and had enough crab left over for crackers the next day for lunch.... I love the added flavor of the avocados added with the crab... This is a keeper and will be enjoyed many more times.... Thanks so much for sharing...
     
  2. An easy 5 stars! I cut the recipe to one avocado and used a chopped up piece of dill pickle for the relish. Otherwise made it as indicated and LOVED it, thank you, Nimz!
     
  3. Nice quick salad for my DH. He enjoyed it!
     
  4. Two of my favorite foods--combined. What's not to like? I topped with a little goat cheese as well. Thanks for posting.
     
  5. 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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Tweaks

  1. I cut the recipe down to 1 avacado, 1/4 pound crabmeat, lowfat yogurt, seasoned with fresh lemon, pine nuts were used because thats what I had and I really liked them in this and used cucumber in place of the relish. I loved this!It was creamy, crunchy and tangy!
     

RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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