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)
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
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 220
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 40 mg
