This Crab Stuffed Avocado is light and fresh, made with lump crab, lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!
Crab Stuffed Avocado
This Crab Stuffed Avocado is so refreshing and perfect for a light spring or summer lunch or to enjoy as an appetizer. You can easily double or triple this recipe, and if you want to meal prep it, make the crab salad ahead and assemble just before serving.
Why You’ll Love These Crab Salad Stuffed Crabs
I have seen Crab Salad Stuffed Crabs on many restaurant menus, but it’s so simple to make at home! Here’s why it works:
- Low Carb and Healthy
- Fresh and Delicious
- Looks Fancy with Little Effort
What You’ll Need
Made with just a few simple ingredients, here’s the ingredients you will need. See recipe card below for exact measurements.
- Ripe Hass avocado – creamy and rich, perfect for mashing
- Lump crab meat – sweet, delicate seafood flavor
- Chopped red onion – adds a mild, zesty crunch
- Fresh lime juice – brightens and balances the flavors
- Chopped fresh cilantro – gives it a fresh, herby note
- Diced grape tomatoes – juicy, sweet pops of color
- Drizzle of olive oil – adds smooth richness
- Salt and black pepper – to season just right
- Butter lettuce leaves (optional) – great for serving as lettuce cups
A Note About Lump Crab Meat
Here in Long Island, I’m lucky to have access to fresh crab in my neighborhood seafood store that’s already been cooked and cleaned for me. Don’t get me wrong, we live on the bay so we go crabbing often, but it’s so much easier to buy it ready! Canned lump crab can be used instead.
How To Make Crab Stuffed Avocados
- In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
- Add crab meat and gently toss.
- Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
- Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
- This makes 2 servings, place on two plates with lettuce if you wish and serve.
More Seafood Salad Recipes
- Crab Salad
- Zesty Lime Shrimp and Avocado Salad
- Tomato, Avocado and Crab Salad
- Italian Shrimp Salad
- Chilled Calamari Salad with Lemon and Parsley
Avocado and Lump Crab Salad
Ingredients
- 1 medium Hass avocado, about 5 oz avocado
- 4 ounces lump crab meat
- 2 tbsp chopped red onion
- 1 1/2 tbsp fresh lime juice, from 1 lime
- 1 tbsp chopped fresh cilantro
- 2 grape tomatoes, diced
- 1/2 tsp olive oil
- 1/4 tsp salt , and fresh black pepper
- 2 leaves butter lettuce, optional
Instructions
- In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
- Add crab meat and gently toss.
- Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
- Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
- This makes 2 servings, place on two plates with lettuce if you wish and serve.
