Description
This refreshing Crab Stuffed Avocados recipe combines creamy avocado halves with a zesty crab meat salad, accented by fresh lime juice, cherry tomatoes, and cilantro. A quick, no-cook dish perfect for a light lunch or elegant appetizer, highlighting vibrant flavors and simple ingredients.
Ingredients
Scale
Crab Filling
- 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 (for seasoning avocado)
Instructions
- Prepare the crab salad: In a small bowl, combine the chopped red onion, fresh lime juice, chopped cilantro, diced cherry tomatoes, olive oil, crab meat, salt, and black pepper. Toss everything gently to blend the flavors evenly.
- Prepare the avocado: Cut the avocado in half lengthwise and carefully remove the pit. Peel off the skin from each half. Lightly season each avocado half with salt and black pepper to enhance its natural flavor.
- Assemble the dish: Spoon the crab mixture evenly into the hollowed avocado halves, filling them generously. Serve immediately to enjoy the fresh and creamy textures at their best.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Serve immediately after assembling to prevent avocado browning.
- Optional: Garnish with extra cilantro or a dash of paprika for color.
- This recipe is naturally gluten-free and low in calories.
- To make it spicier, add a pinch of cayenne pepper or diced jalapeño to the crab mixture.
