Description
This Crab Salad Stuffed Avocados recipe is a quick, refreshing, and elegant dish perfect for a light lunch or appetizer. Creamy avocados are filled with a flavorful mixture of crab meat, crisp vegetables, fresh herbs, and a hint of lemon, topped off with crunchy pistachios for texture. Ready in just 15 minutes, it’s a healthy and visually appealing seafood salad that combines simple, fresh ingredients for a sophisticated, nutritious treat.
Ingredients
Scale
Crab Salad
- 8 ounces lump crabmeat, drained of liquid
- ⅓ cup crémé fraiche
- ¼ cup finely chopped celery
- 2 tablespoons minced red onion
- 2 tablespoons minced red bell pepper
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1 ounce finely grated Swiss cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Avocado & Garnish
- 3 ripe avocados
- ¼ cup chopped pistachios
- Additional fresh mint leaves for garnish (optional)
Instructions
- Prepare the Crab Salad: Drain all liquid from the crab meat to ensure your salad isn’t watery. In a medium-sized bowl, gently fold together the crab meat, crémé fraiche, finely chopped celery, red onion, red bell pepper, fresh mint, and lemon juice. Stir in the finely grated Swiss cheese, kosher salt, and freshly ground black pepper until combined thoroughly but without breaking up the crab too much.
- Prepare the Avocados: Carefully slice each avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little flesh if needed to create more room for the filling, being careful not to tear the skin.
- Assemble the Stuffed Avocados: Spoon approximately â…“ cup of the crab salad mixture into each avocado half, gently mounding it. Sprinkle the tops with chopped pistachios for a delightful crunch and add additional fresh mint leaves if desired for an extra fresh aroma and presentation.
- Serve: Arrange the stuffed avocado halves on a serving platter and serve immediately to enjoy the creamy texture and fresh flavors at their best.
Notes
- Make sure the crab meat is well drained to avoid a soggy salad.
- Crémé fraiche adds a tangy creaminess; if unavailable, substitute with sour cream or Greek yogurt, though flavor will vary slightly.
- Use ripe yet firm avocados so they hold their shape when stuffed.
- For a nuttier flavor, you can toast the pistachios lightly before chopping.
- To make this dish vegan, substitute crab meat with hearts of palm or artichoke hearts and use vegan sour cream.
- Prepare the crab salad ahead of time and keep chilled, but stuff the avocados just before serving to prevent browning.
Nutrition
- Serving Size: 1 avocado half stuffed with crab salad
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 55 mg
