Crabmeat Stuffed Avocados Recipes

CRAB-STUFFED AVOCADOS

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Crab-Stuffed Avocados image

Steps:

In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

CRAB-STUFFED AVOCADOS

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

Crab-Stuffed Avocados image

Steps:

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

Ingredients

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

CRABMEAT STUFFED AVOCADOS

Make and share this Crabmeat Stuffed Avocados recipe from Food.com.

Provided by TishT

Categories Crab

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Crabmeat Stuffed Avocados image

Steps:

Stuff avocado halves with canned or froxen crabmeat.
Squeeze a little lime juice over top.
Put a dollop of mayonnaise on top of each, and sprinkle with shredded hard-cooked egg yolks.
Serve with you favorite dressing.
This is really attractive if you pinwheel the avocados on a plate, with fresh cooked green beans in between and black olives around a small bowl of your favorite dressing in the center.

Nutrition Facts : Calories 458.8, Fat 39.6, SaturatedFat 6.7, Cholesterol 193.6, Sodium 136.4, Carbohydrate 21.1, Fiber 16.2, Sugar 1.7, Protein 12.3

Ingredients

4 large ripe avocados
1 (4 ounce) can canned crabmeat (or 2 packages frozen crabmeat) or 2 (4 ounce) cans canned crabmeat (or 2 packages frozen crabmeat)
lime juice
mayonnaise
4 egg yolks, hard cooked
French dressing, if desired

CRAB STUFFED AVOCADO

Make and share this Crab Stuffed Avocado recipe from Food.com.

Provided by Nimz_

Categories Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Crab Stuffed Avocado image

Steps:

Place the crabmeat in a paper towel-lined bowl.
Allow to stand for 15 minutes.
Remove paper towel.
Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together.
Gently toss with crabmeat.
Slice avocado in 2 around the seed.
Split and remove seed and discard.
If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.

Ingredients

1 lb cooked cooked chilled rinsed and picked over fresh crabmeat
1 cup mayonnaise
1 teaspoon lemon pepper seasoning
1 cup finely chopped celery
1/2 cup chopped scallion
1/4 cup sweet pickle relish (can also use half sweet pickle and half dill pickle)
1/2 cup toasted sliced almonds
2 -3 avocados
paprika

CRAB-STUFFED AVOCADOS

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

Provided by Barney Desmazery

Categories Dinner, Starter

Time 10m

Number Of Ingredients 6

Crab-stuffed avocados image

Steps:

To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium

Ingredients

100g white crabmeat
1 tsp Dijon mustard
2 tbsp olive oil
handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
1 red chilli , deseeded and chopped
2 avocados

AVOCADO STUFFED WITH CRAB

This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

Provided by teresas

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

Avocado Stuffed With Crab image

Steps:

Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
Sprinkle with lemon juice to prevent discoloration.
Set each half on a plate filled with lettuce.
Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
Season with a dash of salt.
Fill hollow of each avocado with crab mixture.
Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
Sprinkle all with a dash of paprika an top with ripe olive's.

Nutrition Facts : Calories 265.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 139.8, Sodium 491.9, Carbohydrate 18.2, Fiber 9, Sugar 6.5, Protein 7.7

Ingredients

2 avocados, ripe and large
1 cup crabmeat, cooked
1/2 cup celery, chopped
2 green onions, chopped
2 teaspoons fresh lemon juice
1/4 cup mayonnaise
2 hard-boiled eggs
4 green olives, whole
2 whole dungeness crab legs (to garnish) (optional)
iceberg lettuce, shredded
1 cup mayonnaise
1/3 cup chili sauce, bottled
2 whole green onions, chopped
2 tables olives, sliced
2 teaspoons lemon juice, fresh
2 tablespoons sweet pickled relish
1 tablespoon fresh parsley, chopped
1 teaspoon yellow bell pepper, chopped
1 egg, hard-boiled gated
1/2 teaspoon paprika

CRAB-STUFFED AVOCADOS BY JOHN BESH

You can make the dressing for the crab salad in advance and pick the crab from the shells a day ahead, but don't combine the two or cut and fill the avocados until moments before you're ready to serve. The bright crab flavor will become muddled if seasoned in advance and cut avocados have a tendency to oxidize and darken. -From My Family Table by John Besh/Andrews McMeel Publishing

Provided by Sammy Mae

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Crab-Stuffed Avocados by John Besh image

Steps:

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper.
Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps.
Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.

Nutrition Facts : Calories 344.9, Fat 25.4, SaturatedFat 3.7, Cholesterol 50.7, Sodium 903.9, Carbohydrate 17.9, Fiber 7.1, Sugar 3.5, Protein 15.1

Ingredients

1 cup mayonnaise
2 lemons, juice of
1/4 cup prepared horseradish
2 teaspoons chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 pinch cayenne pepper
1 1/2 teaspoons salt
fresh ground black pepper, to taste
1 lb lump crabmeat
4 avocados, halved and pitted
baby greens (to garnish)

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