Crab-Stuffed Avocado Recipe
This Crab-Stuffed Avocado recipe combines fresh jumbo lump crab meat with vibrant ingredients like mango, jalapeño, and cilantro for a refreshing, flavorful appetizer. Creamy avocados are lightly mashed and mixed into a zesty sour cream dressing before being gently folded with the crab filling and served in avocado halves. Perfect with crunchy plantain chips, this no-cook dish offers a delightful mix of textures and tropical flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crab Mixture
- 8 oz. jumbo lump crab, picked over
- 1 roma tomato, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 scallion, white parts separated, thinly sliced
- 1/4 cup finely chopped mango (about 1 small mango)
- 2 tbsp. chopped fresh cilantro
- Pinch of kosher salt
Sour Cream Dressing & Avocado
- 2 tbsp. sour cream
- 1/2 tsp. chili powder, plus more for serving
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 2 tbsp. fresh lime juice, divided
- 4 ripe avocados, halved and pitted
- Flaky sea salt
For Serving
- Plantain chips
Instructions
- Prepare the Crab Mixture: In a large bowl, combine the jumbo lump crab, finely chopped roma tomato, finely chopped jalapeño (with seeds removed), white parts of scallion, finely chopped mango, and chopped fresh cilantro. Add a pinch of kosher salt and gently fold the ingredients together using a rubber spatula until well combined.
- Make the Sour Cream Dressing: In a small bowl, whisk together sour cream, chili powder, cayenne pepper, garlic powder, 1 tablespoon of fresh lime juice, and 3/4 teaspoon kosher salt until the mixture is smooth and well blended.
- Prepare the Avocados: Carefully scoop out about 2 teaspoons of flesh from each avocado half, ensuring to leave about a 1/4-inch border around the edges to keep the avocado halves intact. Reserve the scooped avocado flesh in a small bowl for later use.
- Season Avocado Halves: Drizzle the avocado halves with the remaining 1 tablespoon of lime juice and sprinkle lightly with flaky sea salt. Using a fork, mash the reserved avocado flesh until smooth. Add 1/4 cup of this mashed avocado to the sour cream dressing and stir until fully integrated and creamy. Then, add the sour cream mixture to the crab mixture and fold gently with a spatula until everything is combined evenly.
- Assemble and Serve: Arrange the seasoned avocado halves on a serving platter. Spoon generous portions of the crab mixture into each avocado half. Garnish with the green parts of the scallion and a sprinkle of extra chili powder for color and a subtle kick. Serve immediately alongside crunchy plantain chips for dipping and scooping.
Notes
- Use fresh, high-quality jumbo lump crab for the best texture and flavor.
- Adjust the amount of jalapeño and chili powder to control heat level according to your preference.
- Serve immediately to prevent the avocado from browning; alternatively, lightly brush avocado halves with lime juice to slow oxidation.
- Plantain chips add a crispy contrast but tortilla chips or crackers can be used as substitutes.
- This is a no-cook recipe, making it quick and perfect for hot weather or entertaining.
Keywords: crab stuffed avocado, seafood appetizer, no cook appetizer, avocado recipe, mango crab salad
Find it online: https://kitchenbyclara.com/crab-stuffed-avocado-recipe/
