Description
This Crab Stuffed Avocados recipe is a quick and fresh appetizer that combines creamy avocado halves with a zesty crab salad. Perfect for a light lunch or an elegant starter, it offers a delightful mix of textures and flavors with minimal prep time.
Ingredients
Scale
For the 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
For the Avocado
- 1 medium avocado
- salt, to season
- black pepper, to season
Instructions
- Make crab salad: In a small bowl, combine the chopped red onion, freshly squeezed lime juice, chopped cilantro, diced cherry tomatoes, olive oil, crab meat, salt, and black pepper. Toss gently until all ingredients are well mixed and coated with the dressing.
- Prepare avocado: Cut the avocado in half lengthwise and carefully remove the pit. Peel off the skin from each half to expose the creamy flesh. Lightly season each avocado half with salt and black pepper to enhance the flavor.
- Fill and serve: Spoon the prepared crab salad mixture evenly into the avocado halves, filling the cavity generously. Serve immediately to enjoy the freshest texture and flavors.
Notes
- Use fresh crab meat for the best flavor; canned crab works in a pinch but may be less flavorful.
- Adjust the amount of lime juice to taste for added tanginess.
- Serve this dish chilled for optimal freshness.
- Garnish with additional cilantro leaves or a sprinkle of paprika for color if desired.
- This recipe is naturally gluten-free and low carb.
