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Avocado and Lump Crab Salad

4.91 from 10 votes

This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!

Prep Time: 10

Cook Time: 0

Total Time: 10

Yield: 2 servings

Course: Appetizer, Lunch

Cuisine: Mexican

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.

Video

Nutrition

Serving: 1avocado half w/ crab meat, Calories: 178kcal, Carbohydrates: 9g, Protein: 9.5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 447mg, Fiber: 5g, Sugar: 1g

- WW Points: 4

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