Avocado With Spicy Crabmeat Recipes

AVOCADO CRAB BOATS

Avocado Crab Boats image

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

Steps:

Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

CALIFORNIA SPICY CRAB STUFFED AVOCADO

California Spicy Crab Stuffed Avocado image

These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furikake and drizzled with soy sauce. I've had this idea in my head all week, I wasn't exactly sure how it would come out but I'm obsessed with them, they came out so good!

Provided by Gina

Categories Appetizer Dinner

Time 10m

Number Of Ingredients 8

Ingredients

2 tablespoons light mayo (I used Hellmans *for whole30 use compliant mayo)
2 teaspoons sriracha (plus more for drizzling)
1 teaspoon chopped fresh chives
4 oz lump crab meat
1/4 cup peeled and diced cucumber
1 small Hass avocado (about 4 oz avocado when pitted and peeled)
1/2 teaspoon furikake (I like Eden Shake or use sesame seeds)
2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

Steps:

In a medium bowl, combine mayo, sriracha and chives.
Add crab meat and cucumber and chive and gently toss.
Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
Fill the avocado halves equally with crab salad.
Top with furikake and drizzle with soy sauce.

Nutrition Facts : ServingSize 1 /2 stuffed avocado, Calories 194 kcal, Carbohydrate 7 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 746 mg, Fiber 4 g, Sugar 1 g

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

Steps:

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

AVOCADO WITH SPICY CRABMEAT

Avocado With Spicy Crabmeat image

This is just so simple to do and is a nice starter. You could always cut up finely a red or green chilli if you like things hot. Best made close to serving

Provided by Latchy

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (170 g) can crabmeat, drained
1 green onion, end trimmed and finely chopped
1 tablespoon sour cream or 1 tablespoon yoghurt
1/4 teaspoon cayenne pepper
2 ripe avocados, halved and stone removed
8 leaves red oak leaf lettuce, washed and torn
fresh ground black pepper

Steps:

Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
Spoon the crabmeat mixture evenly among avocado halves.
Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.

Nutrition Facts : Calories 211.7, Fat 15.7, SaturatedFat 2.6, Cholesterol 19.2, Sodium 378, Carbohydrate 10.4, Fiber 7.5, Sugar 1.1, Protein 10.6

CRAB AND AVOCADO DUET

Crab and Avocado Duet image

Provided by Ellie Krieger

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
Excellent source of: Protein
Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

CRAB-STUFFED AVOCADOS

Crab-stuffed avocados image

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

Provided by Barney Desmazery

Categories Dinner, Starter

Time 10m

Number Of Ingredients 6

Ingredients

100g white crabmeat
1 tsp Dijon mustard
2 tbsp olive oil
handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
1 red chilli , deseeded and chopped
2 avocados

Steps:

To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium

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