Avocado Stuffed with Blue Crab – A Quick and Easy Recipe

The perfect light lunch or appetizer, Avocado Stuffed with Blue Crab is pure deliciousness. With fresh, lump, blue crab meat, buttery avocado, cucumber, and lime juice let’s say divine doesn’t even begin to describe the taste!

All summer, I have been craving and adding avocados, and mangos to just about every dish I prepare. I can’t seem to get enough of either of them. This recipe and the combination of avocado, and sweet crab meat, well its a match made in heaven and all it will take is one taste and I know you will agree. 

Ingredients:

The ingredients are simple: fresh lump blue crab meat, a large ripe Haas avocado, mayonnaise, zest and juice of one lime, ground cumin, an English cucumber, a scallion, salt and pepper and cilantro for garnish.

How to make it:

Slice 1/2 of an unpeeled English cucumber in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber and spread it out on a paper towel to allow it to drain. Try to pat out as much moisture as possible.

Zest and juice one lime. Reserve one teaspoon of the juice.

Cut your avocado in half lengthwise and remove the pit. Use a spoon to scoop out the flesh of the avocado but leave a small amount in the shell so it will be sturdy—brush avocado halves with one teaspoon of the reserved lime juice to prevent discoloration. Chop the avocado scooped out into small chunks.

Mix the remaining lime juice and zest with the mayonnaise, cumin, scallion, jalapeno pepper, and grated cucumber in a medium-size bowl. Add salt and pepper to taste.

Then add the chopped avocado and crab meat to the mayonnaise mixture and fold in gently to avoid breaking up the lumps of crab meat.

Arrange avocado halves, cut side up on a plate and mound the crab mixture on each avocado half. Garnish with cilantro and serve immediately.

Related recipes:

If you like avocados, you might also like these yummy recipes: Corn, Tomato, and Avocado Salad, Bruschetta Avocado Toast, and Taco Salad with Avocado-Lime Dressing.  

If you like crab, here are some fantastic recipes I think you might like: Ultimate Corn and Blue Crab Bisque, and Southern Style Blue Crab Cakes. 

Sharon’s Tips:

You will need to pick through your crab meat to make sure there are no shell fragments. To do this, spread the meat out in a single layer on a large plate. Then, gently look through it and pick out any bits of shell. 

This dish doesn’t hold up too well if you make it more than a few hours ahead. It is best served immediately. 

Avocado Stuffed with Blue Crab - A Quick and Easy Recipe

Sharon Rigsby

Avocado stuffed with Blue Crab is healthy, light, summery, fresh, lump blue crab meat combined with avocado, cucumber, lime juice and jalapeno. Let's just say divine doesn't even begin to describe it!

5 from 2 votes

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Lunch, Salad

Cuisine American, Southern

Servings 2 servings

Calories 267 kcal

Ingredients

  

1x2x3x

• ▢ 8 ounces fresh lump blue crab meat
• ▢ 1 large ripe Haas avocado halved and pitted
• ▢ zest and juice of one lime
• ▢ 2 Tbsp mayonnaise
• ▢ 1/2 tsp ground cumin
• ▢ 1 large scallion just the white part, finely minced
• ▢ 1/2-1 jalapeno pepper seeds and membrane removed, finely minced, depending on how spicy you want it
• ▢ 1/2 unpeeled English cucumber cut in half lengthwise, seeds removed and grated
• ▢ 1 Tbsp cilantro chopped, for garnish*

Instructions

 

• Slice 1/2 of an unpeeled English cucumber in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber and spread it out on a paper towel to allow it to drain. Try to pat out as much moisture as possible.
• Zest and juice your lime. Reserve 1 tsp.
• Cut your avocado in half lengthwise and remove the pit. Use a spoon to scoop out the flesh of the avocado but leave a small amount in the shell so it will be sturdy. Brush avocado halves with 1 tsp of the reserved lime juice to prevent discoloration. Chop the avocado scooped out into small chunks.
• Mix the remaining lime juice and lime zest with the mayonnaise, cumin, scallion, minced jalapeño pepper, and grated cucumber in a medium-size bowl. Add salt and pepper to taste.
• Make sure there are no shell fragments in the crab meat. Then add the chopped avocado and crab meat to the mayonnaise mixture and fold in gently to avoid breaking up the lumps of crab meat.
• Arrange avocado halves, cut side up on a plate and mound the crab mixture on each avocado half. Garnish with cilantro and serve immediately.

Notes

To make sure there are no shell fragments in the crab meat spread the meat out in a single layer on a large plate and gently look through it and pick out any bits of shell. 

This dish doesn't hold up too well if you make it more than a few hours ahead and is best served immediately. 

Nutrition

Calories: 267kcalCarbohydrates: 14gProtein: 22gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 154mgSodium: 554mgPotassium: 544mgFiber: 6gSugar: 3gVitamin A: 250IUVitamin C: 24.8mgCalcium: 20mgIron: 0.4mg

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