Crab Salad Stuffed Avocados
These Crab Salad Stuffed Avocados are creamy, fresh and loaded with tender crab, crisp veggies and a zesty dressing.
Servings 4
Ingredients
- 1 pound real lump crab meat, (or jumbo)
- 4 Haas avocados
- ⅓ cup mayonnaise
- ¼ cup celery, minced
- ¼ cup red bell pepper, minced
- ¼ cup red onion, minced
- 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- 1 teaspoon dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Add the mayonnaise, sour cream, dijon mustard, hot sauce, lemon juice, lemon zest, garlic salt and ground black pepper to a small mixing bowl.
- Whisk until well combined, then set aside to allow the flavors to meld.
- Take the crab meat and flake it apart, making sure there are no shells or debris, then add it to a bowl.
- In the same bowl with the crab, add in the minced celery, red onion, red bell pepper, chopped dill and chives.
- Pour the dressing over the top. Mix until well combined.
- Slice each avocado in half and scoop out some of the avocado. You can either eat that separately, or use it in smoothies, brownies, mousse, salads, etc. Add ⅛th of the crab salad into each avocado half and they are ready to serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Crab Salad Stuffed Avocados
Amount per Serving
Calories
290
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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