Crab Salad Stuffed Avocados
Servings: 6
These Crab Salad Stuffed Avocados are easy to make and make a fantastic light lunch, starter or baby/bridal shower offering.
Print Recipe
Ingredients
- 1 pound Jumbo Lump Crab
- ½ cup or more to taste mayonnaise
- Squeeze of lemon
- ⅓ cup sliced scallions
- 2 TBS minced jalapeno
- Salt & pepper
- A few shakes of red pepper Cayenne
- Avocados
- Garnish: Chopped Parsley & Sriracha
- Optional Mango-Watermelon Salsa in place of the Sriracha
Instructions
- Drain your crabmeat. Place it in a bowl, season with salt & pepper.
- Add in mayo, scallions and jalapeno.
- Zest 1 lemon into the bowl followed by a squeeze of lemon juice to brighten it up.
- Toss gently until combined.
- Taste and adjust.
- Slice avocados, put them, season avocados with salt & pepper. You can even drag a fork through them to dig them up a bit if you like.
- Top with crab salad, sprinkle with parsley. Drizzle with Sriracha and serve.
Notes
You can add as little or as much mayonnaise as you like. No rule for this, just your preference.
If you don;t enjoy the potential heat of a jalapeno (you never know with those little guys) substitute minced red, yellow or green pepper.
f you opt for the Watermelon Mango Salsa vs the Sriracha, simply small dice both watermelon and mango, spritz with some fresh lemon and top your stuffed avocados with it. Make extra, I eat bowls of that when summer is in season...sometimes I add minced jalapeno to it as well.