Description
A fresh and easy Crab Stuffed Avocados recipe, perfect for a light lunch or appetizer. Creamy avocados filled with a zesty mix of crab meat, lime, cilantro, and cherry tomatoes create a refreshing and flavorful dish ready in just 10 minutes.
Ingredients
Scale
Avocado:
- 1 medium avocado
Crab Filling:
- 3 ounces crab meat
- 2 tablespoons red onion, chopped
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
- 2 cherry tomatoes, diced
- 1/2 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Avocado: Slice the avocado in half, carefully remove the pit, and scoop out a small portion of the flesh from each half to create a cavity for the crab filling.
- Mix Filling: In a mixing bowl, combine crab meat, chopped red onion, freshly squeezed lime juice, chopped cilantro, diced cherry tomatoes, olive oil, salt, and black pepper.
- Combine Ingredients: Gently stir all the ingredients together until evenly mixed, ensuring the crab and vegetables are well distributed.
- Stuff Avocados: Spoon the crab mixture into the hollowed avocado halves, filling them generously but without spilling over.
- Serve: Serve the crab stuffed avocados immediately, optionally garnished with extra cilantro leaves or lime wedges for added freshness and presentation.
Notes
- For extra zest, add a pinch of cayenne pepper or hot sauce to the crab mixture.
- Use fresh, high-quality crab meat for the best flavor.
- This dish is best served immediately to prevent the avocado from browning.
- Can be adapted into a vegan recipe using hearts of palm or artichoke hearts instead of crab.
