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.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/05/25/crabmeat-salad-stuffed-avocados/