Best Crab Stuffed Avocado Recipes

AVOCADO STUFFED WITH CRAB-MANGO SALAD

Steps:

• Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
• Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
• Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD

Steps:

• Crabmeat Maison:.
• Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
• Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
• Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
• Stuffed Avocado Salad:.
• Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
• Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
• Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
• Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
• Serve immediately.

CRAB STUFFED AVOCADO

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.

POPOVERS STUFFED WITH CRAB, AVOCADO AND MANGO CHOPPED SALAD

Steps:

• For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
• In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each.
• Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
• For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined.
• When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack.
• Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately.

CRAB-STUFFED AVOCADO HALF-SHELLS

Steps:

• Prepare the sauce by mixing the mayonnaise, celery, chives, Tabasco sauce, salt and pepper.
• Reserve.
• Cut avocados in half lengthwise.
• Separate the halves by gently turning them in opposite directions, and then remove the pits.
• Using a spoon, remove the avocado meat and dice. Immediately sprinkle with lemon juice.
• Leave the shells intact.
• Remove the crabmeat from the shells and chop coarsely.
• Gently mix avocado and crabmeat, and then fold in sauce.
• Adjust seasoning as need be.
• Stuff avocado half-shells with mixture and decorate each with a sprig of dill.