Crab Stuffed Avocados

Prep Time
Cook Time
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"Been making something like this for several years, you can use tinned/canned crab meat but I have only ever made it with fresh. It is a light summer dish which you could serve as a first course at a dinner party allowing 1/2 an avocado per person - if making ahead make sure you brush the avocado flesh with lemon juice so it does not oxidise and go black."

Original recipe yields 2 servings


  • Serving Size: 1 (227.7 g)
  • Calories 315.8
  • Total Fat - 17.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 93.3 mg
  • Sodium - 869.3 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 5.2 g
  • Sugars - 1.6 g
  • Protein - 27.6 g
  • Calcium - 67.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl combine the first 7 ingredients (crabmeat to paprika).

Step 2

Spoon onto avocado halves and serve immediately.

Step 3

Nice with a garden salad as a complete light meal.

Tips & Variations

No special items needed.

Tags : Lunch



This was light and delightful in taste. I used canned crab, but wish I had used fresh as the canned isn't the best and freshest in quality, but can definitely see how fresh would pick it up a few notches (reason for the 5 stars). I added extra of the lemon juice and added salt and pepper to wake-up the flavors and on the second serving I added a bit of hot sauce. I made these for lunch and it was well enjoyed. Made it for BillBoard Tag. Thank you ImPat for sharing.

review by:
(27 Nov 2015)