Avocado Stuffed With Crab

"This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Anonymous photo by Anonymous
photo by ImPat photo by ImPat
Ready In:
15mins
Ingredients:
20
Serves:
4
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ingredients

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directions

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

Questions & Replies

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  1. Bee G.
    I am poor with directions What do I do with the inside of the avocado, put ingredients on top or mice it in? Thanks Bee
     
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Reviews

  1. rickoholic83
    I agree with Andi, this is outstanding! Love the crab mixture, love the dressing...heck, I love it all! Thanks for sharing this superb salad recipe, Teresa. All of my coworkers were jealous when I brought this for lunch today. :) **Made for PRMR**
     
  2. Kevin R.
    nice or ince
     
  3. ccairns
    This looks like a good recipe, but it says to "carefully peel" the avocados. The picture doesn't show a peeled avocado!
     
  4. Katie S.
    What a delicious and refreshing meal or snack!
     
  5. mama smurf
    Pick this recipe for Spring PAC 2013 and what a fabulous choice!!!!! This was delicious. We had some fresh avocados we brought back to Boise from California and used them. DH wants this again soon. Made as written and definately putting this into my Favorites of 2013. Thank you for posting.
     
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Tweaks

  1. I'mPat
    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.
     

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