Description
This Crab Stuffed Avocados recipe is a quick, fresh, and nutritious appetizer or light meal. Creamy avocado halves are filled with a zesty crab meat salad, flavored with lime juice, red onion, cilantro, and cherry tomatoes. Perfect for warm weather or when you want a healthy dish ready in minutes.
Ingredients
Scale
Crab Salad
- 2 tablespoons red onion, chopped
- 3 ounces crab meat
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
- 2 cherry tomatoes, diced
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Avocado
- 1 medium avocado
- Salt and pepper, to taste
Instructions
- Make crab salad: In a small bowl, combine the chopped red onion, lime juice, fresh cilantro, diced cherry tomatoes, olive oil, crab meat, salt, and black pepper. Toss everything gently but thoroughly to ensure all the flavors blend together well.
- Prepare avocado: Cut the avocado in half lengthwise and carefully remove the pit. Peel off the skin from each half, then season both sides lightly with salt and pepper to enhance their natural flavor.
- Fill and serve: Spoon the crab salad mixture evenly into the avocado halves, filling the cavities generously. Serve immediately to enjoy the fresh textures and bright flavors at their best.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Adjust seasoning to taste, especially salt and lime juice, for a balanced flavor.
- Serve immediately to prevent avocado browning, or sprinkle with extra lime juice to slow oxidation.
- This dish is perfect as an appetizer or quick light lunch.
- For a spicier kick, add a pinch of chili flakes or diced jalapeño to the crab salad.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
