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Crab Salad Stuffed Avocados Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 31 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Salad, Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This fresh and flavorful Crab Salad Stuffed Avocados recipe is a quick and elegant dish perfect for a light lunch or appetizer. Creamy avocados are filled with a zesty crab salad mixture enhanced with crémé fraiche, fresh herbs, and crunchy pistachios, offering a delightful combination of textures and tastes in just 15 minutes.


Ingredients

Scale

Crab Salad Mixture

  • 8 ounces crabmeat
  • ⅓ cup crémé fraiche
  • ¼ cup celery, chopped fine
  • 2 tablespoons red onion, minced
  • 2 tablespoons red bell pepper, minced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh lemon juice
  • 1 ounce finely grated Swiss cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper

Avocados and Garnish

  • 3 avocados
  • ¼ cup chopped pistachios
  • Additional fresh mint for garnish (optional)


Instructions

  1. Prepare Crab Salad: Drain any liquid from the crabmeat to ensure the salad is not watery. In a medium bowl, combine the crabmeat with crémé fraiche, finely chopped celery, minced red onion, and red bell pepper. Add the chopped fresh mint and fresh lemon juice to brighten the flavors. Stir in the grated Swiss cheese, kosher salt, and freshly ground black pepper until well blended.
  2. Assemble Stuffed Avocados: Carefully slice the avocados in half lengthwise and remove the pits. Using a spoon, fill each avocado half evenly with about ⅓ cup of the prepared crab salad mixture. Sprinkle the tops with chopped pistachios for a crunchy contrast. If desired, garnish with additional fresh mint leaves for a fresh, aromatic finish. Serve immediately to enjoy the creamy texture of the avocados with the savory crab filling.

Notes

  • Be sure to drain the crabmeat thoroughly to prevent the salad from becoming soggy.
  • Use ripe but firm avocados for the best texture and presentation.
  • You can substitute crémé fraiche with sour cream or Greek yogurt if needed.
  • For a spicier kick, add a dash of cayenne pepper or finely diced jalapeño to the crab salad.
  • This dish is best served fresh; the avocados may brown if stored for too long after assembling.