Crabmeat Filled Avocado
Delight your taste buds with the elegant simplicity of Crabmeat Filled Avocado, a perfect fusion of creamy avocados and delicate lump crabmeat. This no-cook dish comes together in just 15 minutes, making it an excellent choice for a quick yet stunning appetizer or light lunch. Fresh ingredients like green onion, parsley, and a zesty touch of lemon juice enhance the natural flavors, while a dollop of Dijon mustard and mayonnaise adds a layer of rich, tangy creaminess. Each avocado half is generously stuffed with this luxurious mixture and finished with a sprinkle of paprika for a pop of color and flavor. Whether served on a bed of crisp greens or paired with ripe tomato slices, this gluten-free, crowd-pleasing recipe is as nutritious as it is delicious. Perfect for entertaining or elevating your everyday meals, Crabmeat Filled Avocado is a must-try for seafood lovers and avocado aficionados alike.
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Recipe Information
Ingredients
- 2 pieces ripe avocados
- 200 grams lump crabmeat
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley
- 1 stalk green onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Start by slicing the avocados in half lengthwise, and remove the pits carefully without damaging the flesh. Use a spoon to gently scoop out some of the flesh, leaving a 1/2-inch border intact. Reserve the scooped avocado flesh in a mixing bowl.
Mash the reserved avocado flesh with a fork until smooth but slightly chunky.
Finely chop the green onion and parsley, and add them to the bowl of mashed avocado.
Gently pick through the crabmeat to remove any shells, being careful not to break up the meat too much. Add the crabmeat to the avocado mixture.
Add the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper to the bowl. Mix gently to combine, being sure not to overwork the crabmeat to keep its texture intact.
Taste the mixture and adjust seasoning as necessary.
Fill each avocado half with the crab mixture, mounding it slightly.
Sprinkle a pinch of paprika on top of each filled avocado for garnish, if desired.
Serve immediately as an appetizer or light lunch. For added presentation, you may place the filled avocados on a bed of lettuce or alongside slices of fresh tomato.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 1.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
