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
Scale
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
