Crab Stuffed Avocado Half Shells Recipes

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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

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

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.

CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa. If your avocado pit is on the small side, hollow out the avocado a bit to make more room for the filling.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: 1 filled avocado half)

Number Of Ingredients 7

1/2 cup canola mayonnaise
1/4 cup fresh lemon juice
3 tablespoons chopped fresh tarragon
1/2 teaspoon black pepper
12 ounces lump crabmeat, shell pieces removed
Cooking spray
2 ripe avocados, halved and pitted

Steps:

  • Combine first 4 ingredients in a bowl; gently fold in crab.
  • Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.
  • Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.

Nutrition Facts : Calories 266, Carbohydrate 7 g, Cholesterol 83 mg, Fat 18.8 g, Fiber 5 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 556 mg, 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

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 STUFFED WITH CRAB



Avocado Stuffed With Crab image

This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

Provided by teresas

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

2 avocados, ripe and large
1 cup crabmeat, cooked
1/2 cup celery, chopped
2 green onions, chopped
2 teaspoons fresh lemon juice
1/4 cup mayonnaise
2 hard-boiled eggs
4 green olives, whole
2 whole dungeness crab legs (to garnish) (optional)
iceberg lettuce, shredded
1 cup mayonnaise
1/3 cup chili sauce, bottled
2 whole green onions, chopped
2 tables olives, sliced
2 teaspoons lemon juice, fresh
2 tablespoons sweet pickled relish
1 tablespoon fresh parsley, chopped
1 teaspoon yellow bell pepper, chopped
1 egg, hard-boiled gated
1/2 teaspoon paprika

Steps:

  • Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
  • Sprinkle with lemon juice to prevent discoloration.
  • Set each half on a plate filled with lettuce.
  • Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
  • Season with a dash of salt.
  • Fill hollow of each avocado with crab mixture.
  • Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
  • Sprinkle all with a dash of paprika an top with ripe olive's.

Nutrition Facts : Calories 265.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 139.8, Sodium 491.9, Carbohydrate 18.2, Fiber 9, Sugar 6.5, Protein 7.7

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

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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