If you’re searching for an easy yet impressive appetizer that will blow your guests away, this Crab Salad Stuffed Avocados Recipe is about to become your new go-to. Creamy avocado halves cradle a bright, zesty crab salad, delivering show-stopping color and flavor in every bite. Perfect for a quick lunch, a light dinner, or as the centerpiece of a festive gathering, this recipe is as delicious as it is stunning. With quick prep, loads of freshness, and no cooking needed, Crab Salad Stuffed Avocados Recipe is a true celebration of simple, wholesome ingredients.

Crab Salad Stuffed Avocados Recipe - Recipe Image

Ingredients You’ll Need

What makes this Crab Salad Stuffed Avocados Recipe so special is its short list of ingredients—each one brings essential flavor, color, or crunch! Let’s take a closer look at what you’ll need, plus a key tip for each item to help you make this dish absolutely perfect.

Avocados: Choose ripe avocados for maximum creaminess; they’ll form the perfect edible “bowl” for your salad.
Lump crab meat: Fresh crab is best for sweet flavor and tender texture, but canned works if you’re in a pinch.
Mayonnaise: Adds classic richness and binds the crab salad together beautifully.
Plain Greek yogurt: Lends tang and lightness, balancing out the richness of the mayo.
Dijon mustard: This brings a subtle, peppery heat that perks up every bite.
Lemon juice: Brightens the flavors and prevents the avocado from browning too quickly.
Old Bay seasoning: Iconic seafood seasoning that gives this dish its bold, savory edge.
Celery: Provides a pleasant crunch and freshness to contrast the creamy crab mixture.
Red onion: Finely chopped for a gentle bite and a burst of color.
Fresh parsley: Chopped and tossed in for herbal brightness—plus extra for garnish looks beautiful.
Salt and black pepper: Adjust to personal taste to ensure flavors shine.
Lemon wedges: Essential for serving, a quick squeeze over the top makes all the flavors pop.

How to Make Crab Salad Stuffed Avocados Recipe

Step 1: Mix the Crab Salad

In a medium bowl, gently combine the crab meat with mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Old Bay seasoning, celery, red onion, and parsley. Use a fork or spatula to mix the ingredients just until they’re well blended, being careful not to break up the crab too much. Give it a quick taste, then season with salt and pepper to your liking.

Step 2: Prepare the Avocados

Slice your avocados in half lengthwise and remove the pits. Using a spoon, scoop out a small bit of the avocado flesh from each half to create a slightly larger well for your crab salad. Don’t toss the scooped-out avocado—dice it up and set aside to add back into your salad for added creaminess and no waste!

Step 3: Combine and Fill

Gently fold the diced avocado pieces into the crab mixture, taking care not to over-mix so you keep everything lightly textured and fresh. Now, spoon a hearty portion of the crab salad into each avocado half, letting it pile up high for the most inviting look.

Step 4: Garnish and Serve

Arrange your Crab Salad Stuffed Avocados Recipe on a platter and finish with a sprinkling of extra parsley or a dash of paprika for color. Serve with lemon wedges on the side—let your guests squeeze them over just before eating for a flavor boost that brings it all together!

How to Serve Crab Salad Stuffed Avocados Recipe

Garnishes

Don’t be shy with the finishing touches! Sprinkle a fresh pinch of chopped parsley on top, or add a little smoked paprika for gorgeous color and subtle depth. If you want extra freshness, thinly sliced radishes or a sprinkle of microgreens elevate the presentation and flavor even further.

Side Dishes

This Crab Salad Stuffed Avocados Recipe pairs beautifully with crisp green salads, a handful of chilled shrimp, or lightly toasted baguette slices. For a lighter meal, serve alongside a corn and tomato salad—whichever direction you go, keep it bright and fresh to let those avocados shine.

Creative Ways to Present

Try serving mini versions in smaller avocados for passed appetizers, or pile the crab salad in endive leaves for a hand-held twist. For a brunch spread, arrange the stuffed avocados on a bed of leafy greens and top each with a delicate quail egg for something truly Insta-worthy!

Make Ahead and Storage

Storing Leftovers

If you have any stuffed avocados leftover, store them covered in the fridge for up to 24 hours. The lemon juice helps prevent the avocado from browning, but a tight-fitting cover or plastic wrap pressed directly onto the surface keeps it extra fresh.

Freezing

Freezing isn’t ideal for this Crab Salad Stuffed Avocados Recipe. Avocados tend to lose their creamy texture after thawing, and the crab salad may become watery. It’s best to enjoy this dish fresh or make only as much as you’ll eat within a day.

Reheating

This recipe is best served chilled or at room temperature. There’s no need to reheat, and in fact, gentle refrigeration is the way to go to preserve the flavors and textures you love!

FAQs

Can I use canned crab meat for this recipe?

Absolutely! While fresh lump crab meat gives the salad its best flavor and texture, canned crab is convenient and works well in a pinch—just be sure to drain it thoroughly before mixing.

How can I tell if my avocados are ripe enough?

Look for avocados that yield slightly to gentle pressure but aren’t mushy. The skin should be uniformly dark with no large indentations or soft spots.

Is there a lighter, dairy-free way to make the filling?

You can use all Greek yogurt for a lighter touch, and swap in dairy-free mayo or plant-based yogurt for a truly dairy-free version. The flavors stay bright and the texture remains creamy!

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay on hand, try a mix of celery salt, paprika, a hint of cayenne, and a dash of black pepper to mimic the classic seafood seasoning profile.

Can I prep the crab salad ahead of time?

Yes! You can mix the crab salad (without the diced avocado) up to a day in advance. Just fold in the avocado and fill the avocado halves right before serving for best freshness and color.

Final Thoughts

I can’t wait for you to experience the bright flavors and gorgeous presentation that make this Crab Salad Stuffed Avocados Recipe such a joy to serve. Whether you’re impressing guests or simply treating yourself to something special, this recipe is a guaranteed favorite—give it a try and see how deliciously simple life can be!

Crab Salad Stuffed Avocados Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Crab Salad Stuffed Avocados are a delightful combination of creamy avocado and flavorful crab salad, perfect for a light and refreshing meal or appetizer.

Ingredients

Scale

Avocado:

2 ripe avocados (halved and pitted)

Crab Salad:

1 cup lump crab meat (drained and picked over)
2 tablespoons mayonnaise
1 tablespoon plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 celery stalk (finely chopped)
1 tablespoon chopped red onion
1 tablespoon chopped fresh parsley
Salt and black pepper to taste

Additional:

Lemon wedges (for serving)

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Instructions

In a medium bowl, combine crab meat, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Old Bay seasoning, celery, red onion, and parsley. Gently mix until well combined.
Season with salt and pepper to taste.
Scoop out a small amount of avocado flesh from each half to create a slightly larger well. Dice the removed avocado and gently fold it into the crab mixture.
Spoon the crab salad evenly into each avocado half.
Serve immediately with lemon wedges for squeezing over the top.

Notes

For a lighter option, use all Greek yogurt instead of mayonnaise.
This recipe works well with canned crab in a pinch, but fresh lump crab gives the best flavor and texture.
Garnish with extra parsley or a sprinkle of paprika for color.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American