Sweet, tender crab and buttery avocado are the stars in this fast, easy crab stuffed avocadoes dish.
A few weeks ago, my hubby and I enjoyed a long overdue breakfast just the two of us (sort of a date, while my mother and father in law watched the kiddos). We went to a little restaurant in the town that my in laws live. The item that I ordered was some kind of toast (off plan) that had mashed avocado on top, crab, and pickled red onions. Obviously it was rather delicious else it wouldn’t be worth mentioning! And it reminded me of a similar thing I had tried at a fancy hotel we once stayed at that consisted of avocados stuffed with crab salad.
So I combined both inspirations–the toast version from the little restaurant (subtracting the toast to make it on plan) and the stuffed avocado version from the fancy hotel.
The result of course is this crab stuffed avocadoes recipe.
This recipe was so stinkin’ easy to make. From start to finish, it took about 5 minutes. I did buy some real (not artificial) flaked crab that was already cooked and flaked, so that is probably part of why it was so fast to prepare.
Crab Stuffed Avocadoes Tips
To make it easier to eat, I cut the avocadoes in a grid. This just makes it more scoopable.
When you’re eating these, dive your fork or spoon straight down so you scoop up a good chunk of avocado along with the crab salad.
If you are eating these crab stuffed avocadoes solo like I did, only cut one avocado at a time and store the remaining crab salad covered in the fridge. One serving (especially on Trim Healthy Mama) is 1/2 of an avocado plus a decent sized scoop of the crab salad on top. To preserve the second half of the avocado, either rub it in lemon juice (or lime juice or vinegar) or fill a dish with a quarter inch or so of water and place the avocado half flesh down in the water.
When to Enjoy Crab Stuffed Avocadoes
These crab stuffed avocadoes are intended to be eaten as a meal. One-half of one avocado, plus a good scoop of the crab salad, is great for a single serving. If you’re doing Trim Healthy Mama, you don’t want to go over this amount.
If the avocado plus the crab salad is not enough for a single meal to satisfy you, then add some non-starchy veggies such as broccoli, cauliflower, artichokes, brussels sprouts, asparagus, and so on, on the side (raw, roasted, steamed, etc.). A hearty side salad also goes well with this dish.
Crab Stuffed Avocadoes
For Crab Salad
- 8 ounces cooked crab meat, flaked
- 6 tablespoons
plain 0% Greek yogurtor mayo (no sugar)
- 2 tablespoons mayonnaise (no sugar)
- 2 mini sweet peppers, diced small (I used red ones for color contrast)
- 1 teaspoon
Old Bay Seasoning
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon mineral salt
- 3 avocadoes, halved and pitted
- dried parsley or dried dill weed for garnish, optional
- 6 tablespoons
(more or less to taste) pickled red onions (optional)
- Mix together all of the crab salad ingredients.
- For easier scooping of the avocado while eating it, cut it in a grid first.
- Stuff each avocado half with crab salad. Garnish with parsley or dill if desired and top each with about a tablespoonish of pickled red onions.
- Enjoy cold or at room temperature.