Crab-Stuffed Avocado Halves are a light, refreshing, and luxuriously creamy appetizer — ripe avocado halves filled with a citrusy crab salad dressed in herbs and a touch of heat. It’s a beautiful balance of richness and freshness, perfect for warm-weather meals or an elegant starter.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsTotal Time 20 minsFor the Crab Salad Filling
8 oz lump crab meat (fresh or high-quality canned), picked over for shells
¼ cup finely diced celery
2 tbsp finely chopped red onion or shallot
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp lime juice
½ tsp finely grated lemon or lime zest
1 tbsp chopped fresh chives or dill
Optional: a dash of hot sauce or pinch of cayenne
Salt and pepper, to taste
For the Avocados
2 ripe but firm avocados, halved and pitted
Extra lemon or lime juice (to brush on avocado and prevent browning)
To Garnish
Chopped chives, microgreens, or dill
Paprika or chili flakes
Lemon wedges
Make the Crab Salad
1
In a medium bowl, gently mix together the crab meat, celery, onion, mayo, mustard, lemon juice, lime juice, zest, herbs, and optional hot sauce.
Season with salt and pepper to taste.
Chill for 10–15 minutes while preparing the avocados for a well-blended flavor.
Prep the Avocados
2
Cut avocados in half lengthwise and remove pits.
If desired, use a spoon to scoop out a little extra flesh to widen the cavity.
Brush the cut surfaces with lemon or lime juice to prevent browning.
Fill the Avocados
3
Spoon the crab salad evenly into the hollows of each avocado half.
Mound slightly for an elegant look.
Garnish and Serve
4
Top with a pinch of paprika, chopped herbs, or microgreens.
Serve immediately with lemon wedges on the side.
Serving Suggestions
Variations
6
Spicy version: Add sriracha or minced jalapeño to the crab mix.
Tropical twist: Add diced mango or pineapple for sweetness.
Elegant plating: Serve avocado slices topped with quenelles of crab salad for a fine-dining vibe.
Low-carb bowl: Dice avocado and serve as a crab salad bowl instead of in halves.
Ingredients For the Crab Salad Filling
8 oz lump crab meat (fresh or high-quality canned), picked over for shells
¼ cup finely diced celery
2 tbsp finely chopped red onion or shallot
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp lime juice
½ tsp finely grated lemon or lime zest
1 tbsp chopped fresh chives or dill
Optional: a dash of hot sauce or pinch of cayenne
Salt and pepper, to taste
For the Avocados
2 ripe but firm avocados, halved and pitted
Extra lemon or lime juice (to brush on avocado and prevent browning)
To Garnish
Chopped chives, microgreens, or dill
Paprika or chili flakes
Lemon wedges
Directions Make the Crab Salad
1
In a medium bowl, gently mix together the crab meat, celery, onion, mayo, mustard, lemon juice, lime juice, zest, herbs, and optional hot sauce.
Season with salt and pepper to taste.
Chill for 10–15 minutes while preparing the avocados for a well-blended flavor.
Prep the Avocados
2
Cut avocados in half lengthwise and remove pits.
If desired, use a spoon to scoop out a little extra flesh to widen the cavity.
Brush the cut surfaces with lemon or lime juice to prevent browning.
Fill the Avocados
3
Spoon the crab salad evenly into the hollows of each avocado half.
Mound slightly for an elegant look.
Garnish and Serve
4
Top with a pinch of paprika, chopped herbs, or microgreens.
Serve immediately with lemon wedges on the side.
Serving Suggestions
Variations
6
Spicy version: Add sriracha or minced jalapeño to the crab mix.
Tropical twist: Add diced mango or pineapple for sweetness.
Elegant plating: Serve avocado slices topped with quenelles of crab salad for a fine-dining vibe.
Low-carb bowl: Dice avocado and serve as a crab salad bowl instead of in halves.
Crab-Stuffed Avocado Halves
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