If you’re searching for a show-stopping appetizer that’s actually a breeze to put together, this Crab Salad Stuffed Avocados Recipe is your new kitchen ace. Creamy ripe avocados cradle a zesty, refreshing crab salad—so elegant and yet totally unfussy. Every bite bursts with briny sweetness from the crab, herby notes from fresh dill, a gentle hit of tangy lemon, and just enough crunch for contrast. Whether you’re hosting brunch, planning a light lunch, or looking for a healthy weeknight starter, this is a dish that feels special but requires almost zero fuss.
Ingredients You’ll Need
Ingredients You’ll Need
Just a few simple staples come together to create the fresh, satisfying flavors of the Crab Salad Stuffed Avocados Recipe. Don’t be tempted to cut corners—each ingredient adds a pop of color, texture, or flavor that makes the whole dish memorable and crave-worthy.
- Avocados: Perfectly ripe avocados provide creamy richness and the “edible bowl” for your seafood salad.
- Lump crab meat: Seek out good-quality, real crab for the sweetest flavor and most impressive texture.
- Mayonnaise: This classic base delivers a lush, silky mouthfeel—use a little, not a lot, for balance.
- Plain Greek yogurt: A secret weapon for lightness and subtle tang; you’ll hardly notice the mayo is dialed back.
- Dijon mustard: A spoonful adds understated sharpness and complexity that wakes up the whole salad.
- Lemon juice: Brightens everything and keeps the avocado’s beautiful color from fading.
- Fresh dill: The ultimate seafood herb—fresh is best, but dried works in a pinch; it lends that signature, aromatic “spring” flavor.
- Red onion: Just a little, very finely minced, for gentle savoriness and a hint of bite.
- Celery: Adds the ideal hint of crunch and freshness that keeps every bite lively.
- Salt and black pepper: Don’t forget to finish with these; they pull all the flavors together.
- Optional garnishes—chopped chives, paprika, or extra dill: For final flair, vivid color, and another layer of taste.
How to Make Crab Salad Stuffed Avocados Recipe
Step 1: Mix Up the Crab Salad
In a medium bowl, gently combine the crab meat, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, red onion, and celery. Stir everything together carefully so you don’t break up those lovely hunks of crab. The salad should feel light and creamy, dotted with herby green and crisp flecks of veggies.
Step 2: Season and Taste
Season your mixture with salt and black pepper, tasting as you go. This is your chance to adjust for brightness, tang, or savor. If you want a little extra zing, add a sprinkle more lemon juice or a tiny pinch of mustard.
Step 3: Prep the Avocados
Halve and pit your avocados carefully, then use a spoon to scoop out a bit more flesh from each half, creating a larger well for the filling. Dice up any scooped-out avocado, and if you’d like even more creamy goodness, gently fold those pieces into the crab mixture.
Step 4: Assemble the Stuffed Avocados
Spoon the vibrant crab salad into the wells of each avocado half, mounding it generously. Try to pack in as much filling as each half can comfortably hold, letting it tumble over slightly for dramatic appeal.
Step 5: Garnish and Serve
Sprinkle on chopped chives, a dash of paprika, or a flourish of extra dill just before serving. Not only do these add a burst of color, but they also infuse each bite with fresh and fragrant notes.
How to Serve Crab Salad Stuffed Avocados Recipe
Garnishes
Layer on the personality! A generous sprinkle of chives or fresh dill brightens the plate and echoes the herby flavors in the filling. If you love a bit of color, a dusting of smoked paprika makes the Crab Salad Stuffed Avocados Recipe even more eye-catching. For a citrusy twist, a little lemon zest can also be delightful.
Side Dishes
These stuffed avocados feel hearty enough to shine solo, but they’re lovely next to a crisp green salad with a simple vinaigrette. I also love to serve them with a warm chunk of crusty bread for a little Euro-bistro flair. For low carb fans, pair with a handful of mixed greens dressed with lemon and olive oil.
Creative Ways to Present
If you’re prepping these for a party, try slicing each avocado half into smaller wedges for elegant, hand-held bites. You can also scoop the crab salad into mini cucumber cups or pile it onto toasted crostini for an hors d’oeuvre spin. This Crab Salad Stuffed Avocados Recipe is effortlessly adaptable for any crowd or occasion.
Make Ahead and Storage
Storing Leftovers
If you have unstuffed crab salad left over, cover it tightly and refrigerate for up to 1 day. Once the avocados are filled, it’s best to eat them promptly; avocado oxidizes quickly after cutting, but a squeeze of extra lemon can help hold off browning for a few hours in the fridge.
Freezing
Neither avocado nor crab salad freezes well, so I don’t recommend freezing this dish. The avocado will turn dark and watery, and the delicate crab will lose its fine texture when thawed.
Reheating
This is a chilled, no-cook dish, so reheating isn’t needed! If you don’t serve the Crab Salad Stuffed Avocados Recipe immediately, let the filled avocados sit at room temperature for 10–15 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I make the crab salad ahead of time?
Absolutely! You can prepare the crab salad filling several hours in advance and store it, covered, in the fridge. For the freshest color and texture, just fill the avocados right before serving.
What kind of crab meat works best?
Lump crab meat is ideal for this Crab Salad Stuffed Avocados Recipe since it’s sweet, tender, and has beautiful large pieces. If you’re in a pinch, claw meat or even high-quality imitation crab (surimi) will work, though you’ll sacrifice some flavor and texture.
How do I keep avocado from browning?
Lemon juice is your best friend here! Toss any diced avocado in lemon juice before mixing into the salad, and always add an extra squeeze on cut surfaces. Assemble the stuffed avocados just before you’re ready to serve for the freshest look.
Is this recipe keto-friendly or gluten-free?
Yes on both counts! This Crab Salad Stuffed Avocados Recipe is naturally gluten-free, and since it’s built on healthy fats with minimal carbs, it’s perfect for keto or low-carb diets. Just double-check your mustard and mayo labels for hidden additives if you have sensitivities.
How do I make it lighter?
Easily! For a lighter twist, swap out all the mayonnaise for Greek yogurt; you’ll still get creamy texture with even fewer calories and extra protein. The salad is just as flavorful and even a little tangier and fresher.
Final Thoughts
There’s something truly irresistible about the freshness and ease of this Crab Salad Stuffed Avocados Recipe. Whether you’re looking to wow dinner guests or just treat yourself to a vibrant, no-cook meal, this recipe delivers every time. I hope you give it a try—you might just find yourself coming back to it again and again!
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Crab Salad Stuffed Avocados Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (1/2 avocado each)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crab Salad Stuffed Avocados are a delightful blend of creamy avocado and flavorful crab salad, making for a refreshing and satisfying dish perfect for a light lunch or appetizer.
Ingredients
For the Crab Salad:
- 2 ripe avocados, halved and pitted
- 1 cup lump crab meat, drained and picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried dill)
- 1 tablespoon red onion, finely minced
- 1 celery stalk, finely chopped
- Salt and black pepper to taste
Optional Garnish:
- Chopped chives
- Paprika
- Extra dill
Instructions
- In a medium bowl, prepare the crab salad: Combine the crab meat, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, red onion, and celery. Mix gently until well coated. Season with salt and pepper.
- Prepare the avocados: Scoop out a small amount of avocado flesh from each half. Dice the removed avocado and fold it into the crab salad if desired.
- Stuff the avocados: Spoon the crab salad mixture into the avocado halves.
- Garnish and serve: Garnish with chives, paprika, or dill. Serve immediately.
Notes
- For a lighter version, substitute all mayo with Greek yogurt.
- This dish pairs well with mixed greens or crusty bread.
- Best enjoyed fresh; may be chilled for up to 2 hours before serving.
Nutrition
- Serving Size: 1/2 avocado with filling
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
