Crab Stuffed Avocado
- Vegetarian
- Fall
- Summer
- Winter
- Appetizer
- Dinner
- Lunch
15
Minutes
10
Ingredients
6
Servings
Step 1
In a medium bowl, combine crab with mayo, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon fresh lemon zest, mustard, celery, one teaspoon chives, red pepper flakes, and a generous grind of black pepper.
Step 2
Slice each avocado in half, and remove the pits. Brush the avocado flesh with lemon juice. Scoop the crab salad into the avocado halves. Top with a light scattering of fresh herbs, minced chives, lemon zest and flaky sea salt. Serve each avocado half with a wedge of lemon to squeeze over the top just before diving in.
Ingredients
- ¼ pound fresh lump crabmeat
- 2 tablespoons good-quality mayonnaise
- 1 teaspoon lemon juice + more for garnish
- 1 teaspoon finely grated lemon zest + more for garnish
- ½ teaspoon mustard
- 1 tablespoon minced celery
- 1 teaspoon finely chopped chives + more for garnish
- Pinch of red pepper flakes
- Freshly ground black pepper
- 3 ripe, but firm, avocados
- For garnish: fresh mint or tarragon leaves, minced chives, lemon zest, flaky sea salt, and fresh lemon wedges
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