Description
A quick and refreshing Crab Stuffed Avocados recipe, perfect for a light lunch or appetizer. Creamy avocado halves are filled with a zesty mixture of fresh crab meat, red onion, lime juice, cilantro, and cherry tomatoes, seasoned with olive oil, salt, and black pepper. Ready in just 10 minutes, this no-cook dish combines fresh flavors and creamy textures for a delicious, healthy treat.
Ingredients
Scale
Avocado
- 1 medium avocado
Filling
- 2 tablespoons red onion, chopped
- 3 ounces crab meat
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
- 2 cherry tomatoes, diced
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Avocado: Slice the avocado in half, carefully remove the pit, and scoop out a small portion of the flesh from each half to create a cavity for the crab filling.
- Make Filling: In a mixing bowl, combine the crab meat, chopped red onion, fresh lime juice, chopped cilantro, diced cherry tomatoes, olive oil, salt, and black pepper.
- Mix Ingredients: Gently stir the mixture until all ingredients are well combined and evenly distributed.
- Stuff Avocado Halves: Spoon the crab mixture evenly into the cavities of the avocado halves, filling them generously.
- Serve: Serve the stuffed avocados immediately, optionally garnished with additional cilantro leaves or lime wedges for an extra burst of flavor.
Notes
- Use fresh or canned crab meat for convenience; ensure it is well-drained if canned.
- Adjust lime juice and seasoning to taste for more tanginess or saltiness.
- This recipe is best served immediately to avoid avocado browning.
- For a spicier version, add a dash of cayenne pepper or chopped jalapeño to the filling.
- Can be prepared ahead of time, but keep avocado halves separate to prevent browning; assemble just before serving.
