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!
I know what you are thinking! I’ve gone overboard on avocado recipes this summer. And maybe I have. All summer I have been craving and adding avocados, mangos, and tomatoes to just about every dish I prepare. It’s weird, but I don’t think I had even tasted a real ripe mango until I started this blog. But now, I can’t seem to get enough of them and the combination of avocado, mango, and tomato, well its a match made in heaven. But back to the business at hand today and that is sharing an excellent, quick and easy, light and healthy recipe for Avocado Stuffed with Blue Crab.
My husband and I spent time in Cashiers, NC this summer and we found a great restaurant, Table 64, that happened to be just down the road from us. It’s small and tucked in a strip shopping center, and we had driven by it a hundred times without noticing it. Finally, one evening we decided to stop and we are so glad we did. The service was excellent and our meal, which was served tapas style, was outstanding. The dinner included servings of Crab Stuffed Avocado, Parmesan Cauliflower Bites, Shrimp and Corn Beignets and Bacon Wrapped Ribeye Deckle. Sounds decadent, doesn’t it? Although everything was delicious, I kept thinking about the Crab Stuffed Avocado and have tried to recreate it here. And, I’ll have to say, I think I’ve come pretty close to reproducing their delicious dish.
Of course, I had an advantage since the star of this dish is crab meat and we have access to fresh from Florida seafood, including lump blue crab meat. Delicious, fresh, briny, lump blue crab meat makes this dish and, combined with avocado, cucumber, lime juice and spicy jalapeno, well let’s just say divine doesn’t even begin to describe how good it is.
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.
To get started, gather your ingredients.
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 1 tsp 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 1 tsp 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.
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.