Crabmeat Salad Stuffed Avocados

Crabmeat, to me, means summertime.

I spent my childhood summers in Maine, where there is no shortage of rocky coastlines, cute little seaside towns, and warm-weather seafood festivals.

There is also no shortage of seafood “shacks” (for lack of a better word).

The kind of place where you can stroll in wearing shorts and sandals, order at the counter, take a seat at a picnic table, and then dig into a feast fit for a king (fresh-caught lobster, mussels, clams, etc.).

When I go back to visit Maine in the summertime, I love to eat crabmeat rolls (crabmeat mixed with mayo and stuffed into a butter-slathered, toasted roll).

But for this post, I wanted something a little healthier than crabmeat stuffed into buttered white bread.

So I added lots of flavorful fresh veggies.

And I stuffed the crabmeat into avocados instead of a roll.

If you love crabmeat like I do, I think you just might adore this recipe.

It’s extremely bright, crisp, and flavorful.

And the rich, creamy avocado is the perfect complement to the light and fresh crabmeat.

My Two Favorite Things About These Crabmeat Salad Stuffed Avocados:

1.) There’s no cooking involved in this recipe. The kitchen stays cool! On warm days, this is everything.

2.) This recipe is easy to prepare in about 20 minutes.

What you’ll taste: fresh crabmeat, combined with bright, crisp veggies, combined with a richly flavorful and zesty dressing, combined with a hint of citrus, combined with creamy  avocado.

Mmmmmmm.  Welcome summer!

Here’s the recipe for Crabmeat Salad Stuffed Avocados:

Crabmeat Salad Stuffed Avocados
 
Author: 
Recipe type: Healthy Seafood Dish
Total Time: 15 minutes
Prep: 15 minutes
Cook: 0 minutes
Yield: 4 servings
Ingredients
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 9 ounces fresh, wild caught crabmeat, fully cooked
  • ½ tomato, diced
  • ½ orange or yellow bell pepper, diced
  • 1½ tablespoons chives, chopped
  • 2 avocados
  • ¼ cup fresh lemon juice, squeezed from 1 lemon
  • Salt and freshly ground black pepper
Instructions
  1. In a mixing bowl, whisk together the dijon and red wine vinegar. Slowly whisk in the olive oil, and season with salt and pepper.
  2. To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives. Stir to combine. Season to taste with salt and pepper.
  3. Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown. Using a small spoon, scoop out the pit. Also scoop out about ⅓ of the fruit from the center of each avocado half.
  4. Add the scooped-out avocado to the crabmeat salad and stir to combine.
  5. Stuff each avocado with the crabmeat salad.
  6. Sprinkle the remaining chives over each half, and serve.
 

 

You May Also Enjoy:

Chipotle Crab Cakes with Avocado-Mango Salsa

Grilled Chicken with Strawberry Avocado Salsa

Sesame-Ginger Salmon Avocado Bowls

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37 Comments

  1. May 25, 2012 / 1:45 pm

    I love crab period, in most everything and avocados. Will try this over the weekend as it happens I have all the ingredients.

  2. May 25, 2012 / 2:01 pm

    Little chef … this looks so good – brilliant photos so clear and colorful. There is one thing you should always think about when its about tomatoes – always take the green away , wash and then take out the white core – using a tomato stem core (also very good when picking the fresh strawberries so you don’t have to cut them) or a small sharp knife – it’s there all the bad things sits on a tomato. http://img5.foodservicewarehouse.com/Prd/250SQ/BrowneHalco_71894.jpg – have this model, cheap, cheerful and best model on the market.This look absolutely divine.
    Also think about when you serve smoked salmon that you cut away the dark parts of the slices – like a triangle of dark – that is where all the fat sit and also that part make the salmon taste fishy and bitter.

  3. May 25, 2012 / 3:20 pm

    I totally agree that crab meat means summer time, I love the idea of stuffing it into avocado!! I just think that this is a great combo!!

  4. May 25, 2012 / 4:15 pm

    Brilliant post (as always). I tried to buy avocado today but they were harder than the shelf on which they were resting. Such is life.
    Best,
    Conor

  5. May 25, 2012 / 4:34 pm

    What a classy and beautiful appetiser my friend – fabulous idea 🙂

    Cheers
    Choc Chip Uru

  6. May 25, 2012 / 5:11 pm

    This is the prettiest creation I’ve seen in a while – absolutely lovely!

  7. May 25, 2012 / 5:30 pm

    I’m a bit ambivalent when it comes to avocado but the crab salad looks great. My wife *loves* avocado so I may try making your recipe!

  8. May 25, 2012 / 6:45 pm

    Hi,
    Oh yes please. 🙂
    That looks divine, something that would be great if friends pop around, or just for myself, I love it. 😀

  9. May 25, 2012 / 6:47 pm

    this looks so delicious, i just used up 6 out of 10 avocados.. they are so in season. very cool idea.

  10. May 25, 2012 / 7:13 pm

    Avocados are one of my favourite things in this world! I just love seeing recipes like these which takes the guilt away from a) eating crab meat salad without mayo (!) and b) eating an entire avocado in a sitting (I usually only do 1/4 at a time but I’m willing to try eating a whole one). What else could you serve with this if it was for dinner?

    By the way, what camera do you use? I love your photos!

  11. May 26, 2012 / 2:12 am

    DAMN YOU, I AM SO HUNGRY NOW.

    Haha awesome post, you’re an unbelievable food photographer! The recipe sounds amazing too.

  12. May 26, 2012 / 2:15 am

    wow this looks yummy! I can’t wait to try this! LOVE crab and avocados! perfect recipe 🙂

  13. May 26, 2012 / 9:47 am

    What a gorgeous summery salad. This brings me right back to a wonderful holiday which included Maine and lots of delicious crab. Lovely photos!

  14. May 26, 2012 / 5:37 pm

    Just arrived at our cottage in Maine for the summer. You are right…crab salad is delicious especially when served with an avocado. Lovely photos!

  15. May 27, 2012 / 10:17 pm

    Oh gosh…that is going on our lunch menu for this week. It fits in, too, with our 1 month of giving up sugar and wheat!

  16. May 27, 2012 / 10:58 pm

    I made egg-salad and put them into “avocado-bowls” too. This is such a cute presentation. Plus it looks delicious!

  17. May 28, 2012 / 9:19 pm

    OMG, I fell in love with just the picture. I bet this just melts in the mouth. mmmmm mmmmm

  18. Food Stories
    May 29, 2012 / 1:26 pm

    Wow is all I can say … crab and avocado … love it and low-carb to boot … had to pin this 🙂

  19. May 29, 2012 / 1:37 pm

    Faboulous idea! I was just looking for some recipes with avocado! Thanks for sharing!

  20. May 30, 2012 / 9:02 am

    What a lovely treat! I think every meal should include avocado.

  21. May 31, 2012 / 1:51 pm

    I actually think Dijon tastes better than mayo (in addition to being healthier). Thanks for your comment – hope you enjoy! 🙂

  22. Stacey @ Savory & Sweet
    June 4, 2012 / 11:50 am

    Wow! That sounds so delicious and such a great idea to stuff an avocado! Looks beautiful too!

  23. June 6, 2012 / 1:14 pm

    Crab and avocado are a perfect partnershiparen’t they, and your recipe looks equally perfect for summer!

  24. Andrew
    June 30, 2012 / 9:14 am

    Looks and sounds delicious! A quick tip, when you cut your avocado in half, chop the blade of the knife into the pit, give it a quick twist and it pops out leaving your avocado beautifully intact! Doesn’t make much difference to this dish, but say if you were slicing avocado..!

  25. March 4, 2014 / 12:38 pm

    This sounds to die for, especially as I am still knee-deep in winter weather, despite what the calendar says. I will have to try this if the temperature ever agrees to go above 0C this year. Yum!