Crab Salad Stuffed Avocados

Want something new to try for your salads? Try this crab salad stuffed avocados that I love making when I want to show off my effortless cooking skill.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 515 kcal

Equipment

Large mixing bowl
Sharp Chef’s Knife
Cutting board
Citrus juicer or reamer
Small whisk or fork

Ingredients

1 pound crab meat 450g, cooked and picked over for shells
½ medium red bell pepper about 75g / 1/2 cup, finely diced
½ medium red onion about 55g / 1/4 cup, finely chopped
½ medium green bell pepper about 75g / 1/2 cup, finely diced
4 medium radishes about 60g, finely diced
½ medium cucumber about 150g / 1 cup, finely diced
2 tablespoons fresh cilantro 8g, finely chopped
2 tablespoons extra-virgin olive oil 30ml
2 medium limes juiced, approximately 60ml / 4 tablespoons
1 pinch ground black pepper to taste
1 pinch fine sea salt to taste
4 cups mixed salad greens 120g, or butter lettuce leaves, for serving
2 tablespoons green onions or chives chopped, for garnish
2 tablespoons fresh cilantro leaves for garnish
2 medium radishes thinly sliced, for garnish
4 large avocados ripe but firm, about 200g / 7oz each
½ medium lime for brushing cut avocados

Instructions

In a large mixing bowl, combine the diced red onion, radishes, cucumber, red and green bell pepper, olive oil, lime juice, chopped cilantro, and a pinch of salt and pepper. Toss gently to combine.
1/2 medium red bell pepper, 1/2 medium red onion, 1/2 medium green bell pepper, 4 medium radishes, 1/2 medium cucumber, 2 tablespoons fresh cilantro, 2 tablespoons extra-virgin olive oil, 2 medium limes, 1 pinch ground black pepper, 1 pinch fine sea salt
Add the cooked crab meat and fold gently until everything is evenly combined — avoid breaking the crab into mush. Refrigerate the salad for at least 30 minutes to let the flavours meld (it can be made up to 24 hours ahead).
1 pound crab meat
When ready to serve, halve the avocados lengthwise and remove the pits. Carefully peel away the skin. Immediately squeeze fresh lime juice over all cut surfaces to prevent browning.
4 large avocados, 1/2 medium lime
Mound a generous portion of the chilled crab salad into the cavity of each avocado half, letting it heap slightly above the rim.
Arrange the stuffed avocado halves on a bed of salad greens or butter lettuce leaves. Garnish with sliced green onions or chives, fresh cilantro leaves, and thinly sliced radishes. Serve immediately.
4 cups mixed salad greens, 2 tablespoons green onions or chives, 2 tablespoons fresh cilantro leaves, 2 medium radishes

Notes

Storage: The crab salad keeps refrigerated in a sealed container for up to 24 hours. Do not pre-stuff the avocados — cut and fill them only when ready to serve.

Make-Ahead: Prepare the crab salad the morning of or the night before. The flavours improve after 30 minutes of chilling as the lime juice works into the vegetables.

Substitutions: Imitation crab (surimi) works well — chop it into small pieces and pat dry before mixing. Cooked prawns or lobster are also excellent swaps.

Pro Tip: Dice all vegetables to roughly the same 5mm (1/4-inch) size so every forkful has an even ratio of crunch to crab.

Avocado Browning: Rub fresh lime juice over every cut surface immediately after halving. Press cling film directly against the flesh if you need a short buffer before serving.

Nutrition

Serving: 1servingCalories: 515kcalCarbohydrates: 27gProtein: 26gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 48mgSodium: 988mgPotassium: 1454mgFiber: 16gSugar: 4gVitamin A: 1393IUVitamin C: 84mgCalcium: 109mgIron: 3mg

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