Crab Stuffed Avocado | Fresh and Elegant Seafood Recipe
1. Introduction
If you love seafood and crave something light yet satisfying, Crab Stuffed Avocado might just become your new favorite recipe. It’s everything you want in a refined yet effortless dish — creamy avocado halves filled with delicate crab meat dressed in lemon, herbs, and a touch of spice.
This dish brings together luxurious crab flavor with the silky richness of ripe avocados, all balanced by the brightness of citrus and the crunch of fresh vegetables. It’s a no-cook recipe that feels both nourishing and indulgent — perfect for summer lunches, brunch menus, or as a sophisticated appetizer for dinner parties.
You’ll love how quickly this comes together, yet how beautiful and restaurant-worthy it looks on the plate.
2. Ingredients Breakdown
Main Ingredients
- Fresh Crab Meat (6 oz) – Lump crab or claw meat works best; make sure it’s fully cooked and shell-free.
- Ripe Avocados (2 large) – Choose avocados that are firm but yield slightly when pressed.
- Mayonnaise (2 tbsp) – Adds creaminess to the crab filling.
- Lemon Juice (1 tbsp) – Brightens and balances the richness of the crab and avocado.
- Celery (2 tbsp, finely diced) – Adds crunch and freshness.
- Green Onion (1 tbsp, thinly sliced) – Brings mild sharpness to the flavor.
- Dijon Mustard (1 tsp) – Adds tang and depth.
- Salt & Pepper (to taste) – For seasoning and balance.
Optional Add-Ins
- Paprika or Old Bay Seasoning – For a touch of color and seafood spice.
- Chopped herbs (parsley, dill, or chives) – For fresh herbal notes.
- Hot sauce – A dash adds pleasant heat.
- Cucumber or bell pepper – For extra texture.
3. Step-by-Step Instructions
Step 1: Prepare the Crab Filling
- In a medium bowl, combine crab meat, mayonnaise, lemon juice, celery, green onion, and Dijon mustard.
- Season with salt and pepper, then gently mix until just combined. Avoid overmixing to keep the crab texture intact.
Step 2: Prepare the Avocados
- Slice each avocado in half and remove the pit.
- If the cavity is small, use a spoon to slightly widen it so it can hold more filling.
- Squeeze a bit of lemon juice over the cut sides to prevent browning.
Step 3: Fill the Avocado Halves
Spoon the crab mixture generously into the center of each avocado half. Press lightly so it stays in place without losing its shape.
Step 4: Garnish and Serve
Sprinkle with paprika or Old Bay, and top with fresh herbs. Serve immediately with lemon wedges and a light drizzle of olive oil if desired.
4. Tips and Variations
- Use real crab meat: Imitation crab will work in a pinch, but fresh lump crab makes all the difference.
- For a spicy twist: Add a few drops of hot sauce or mix in minced jalapeño.
- Make it lighter: Substitute Greek yogurt for part of the mayonnaise.
- Add crunch: Top with toasted breadcrumbs or crushed crackers.
- Serve chilled: Refrigerate the crab mixture for 20–30 minutes before stuffing for a refreshing version.
- Use shrimp or lobster: For a different but equally delicious seafood option.
5. Serving Suggestions
- As a light meal: Pair with a crisp green salad or cold soup like gazpacho.
- For brunch: Serve alongside poached eggs and a mimosa.
- For dinner parties: Present on a platter with greens and lemon wedges.
- Beverage pairing: Enjoy with a chilled glass of Sauvignon Blanc or sparkling water with lime.
6. Storage and Reheating Instructions
- Storage: Store any leftover crab mixture separately (not in the avocado) in an airtight container in the refrigerator for up to 2 days.
- Avocados: Once cut, they oxidize quickly. Only prepare the avocados when ready to serve.
- Do not freeze: Avocados and crab both lose their texture when frozen.
- Reheating: Not necessary — this is a cold dish.
7. Recipe Notes
- Can be prepped ahead: You can make the crab filling up to a day in advance.
- Use lemon or lime juice: Both help keep avocado fresh and add flavor.
- Best served cold: This dish tastes most refreshing when chilled.
- For presentation: Serve in the avocado skin or scoop into martini glasses for an elegant touch.
8. Nutrition Information (Per Serving – 1 avocado half)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Sugar | 1 g |
| Fiber | 4 g |
| Protein | 13 g |
| Sodium | 310 mg |
| Cholesterol | 55 mg |
| Iron | 0.7 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Appetizer, Light Meal
Cuisine: American, Coastal
Servings: 4 halves (2 avocados)
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 6 oz cooked lump crab meat
- 2 large avocados
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 tbsp celery, diced
- 1 tbsp green onion, sliced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Paprika or herbs for garnish
Instructions
- Mix crab meat, mayonnaise, lemon juice, celery, green onion, and mustard in a bowl.
- Season with salt and pepper.
- Halve avocados, remove pits, and drizzle with lemon juice.
- Spoon crab mixture into avocado halves.
- Garnish with paprika or herbs and serve immediately.
🏷️ Diet Tags:
- Low-Carb
- Gluten-Free
- Keto-Friendly
- Pescatarian
🌿 Health Benefits:
- Avocados provide heart-healthy monounsaturated fats.
- Crab meat is high in lean protein and low in calories.
- Lemon juice adds vitamin C and enhances digestion.
- A nutrient-dense, satisfying meal that fits clean-eating diets.
10. FAQs
1. Can I use canned crab for this recipe?
Yes, but fresh crab has better texture and flavor. If using canned, drain it thoroughly before mixing.
2. How do I prevent avocados from turning brown?
Brush the cut surfaces with lemon or lime juice immediately after slicing.
3. Can I add other seafood?
Absolutely — shrimp, lobster, or even tuna can replace crab for variety.
4. Is this dish keto-friendly?
Yes, it’s naturally low in carbs and rich in healthy fats.
5. Can I serve this warm?
It’s best served chilled or at room temperature; heating will change the texture of both the crab and avocado.
11. Final Thoughts
Crab Stuffed Avocado proves that healthy food doesn’t have to be boring — it’s creamy, flavorful, and beautifully balanced. Every spoonful brings together the buttery richness of avocado and the sweet, ocean-fresh taste of crab.
It’s quick to prepare, impressive on the table, and endlessly versatile — perfect for busy weeknights, elegant gatherings, or light summer meals. Once you try it, you’ll see why it’s a dish that feels both effortless and indulgent.