Description
A delightful recipe featuring creamy avocados filled with tender crab meat and fresh herbs, perfect for a light appetizer or elegant lunch.
Ingredients
Scale
- 3–4 large Ripe Avocados
- 1 pound Cooked Crab Meat
- 1/2 cup Mayonnaise
- 1/2 cup Celery, finely diced
- 1/4 cup Red Onion, finely minced
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Fresh Dill, chopped
- 2 tablespoons Fresh Parsley, chopped
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon Black Pepper, freshly ground
- A few dashes Optional Hot Sauce
Instructions
- Prepare the Avocados: Gently wash and dry the avocados. Carefully cut each avocado lengthwise around the pit. Twist to separate the halves and remove the pit. Scoop out some flesh to create a well. Brush with lemon juice.
- Prepare the Crab Mixture: In a bowl, flake the crab meat and add mayonnaise, celery, onion, lemon juice, and spices. Gently combine.
- Stuff the Avocados: Spoon the crab mixture into the avocado halves, mounding it slightly.
- Chill and Serve: Cover loosely and refrigerate for at least 15-20 minutes, then garnish and serve.
Notes
Best enjoyed fresh, but can be stored in the fridge for up to 2 hours after preparation. Use ripe but firm avocados to prevent collapsing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg