Best 6 Crab Stuffed Avocado Half Shells Recipes

Indulge in a culinary delight with our tantalizing Crab Stuffed Avocado Half-Shells, a harmonious blend of flavors and textures. This delectable dish features ripe avocado halves, carefully scooped and filled with a luscious crab filling. The crabmeat, delicately seasoned and combined with a creamy mixture of mayonnaise, Dijon mustard, and herbs, takes center stage, offering a burst of savory goodness in every bite. Topped with a sprinkle of Parmesan cheese and bread crumbs, these stuffed avocados are then baked to perfection, resulting in a golden-brown crust and a warm, melty interior. This recipe also includes variations to cater to different palates, such as a spicy crab filling option and a vegan-friendly avocado filling. Elevate your culinary skills and impress your friends and family with this exceptional dish that promises a symphony of flavors in every bite.

Here are our top 6 tried and tested recipes!

CRAB SALAD STUFFED AVOCADOS

Crab salad stuffed avocados image

Crab salad stuffed avocados prepared by filling ripe avocados with a salad of crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.

Provided by Layla Pujol

Categories Appetizer Salad Side Dish

Time 30m

Number Of Ingredients 13

Ingredients

1 pound of cooked crab meat
½ red onion (finely chopped)
½ red bell pepper (finely diced)
½ green bell pepper (finely diced)
½ cucumber (finely diced)
4 radishes (finely diced)
Juice of 2 limes
2 tablespoons of olive oil
2 tablespoons of finely chopped cilantro
Salt and pepper to taste
4-5 ripe but firm avocados
½ lime
Lettuce or salad greens (cilantro leaves, chopped green onions or chives, radishes)

Steps:

Mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. The salad can be prepared in advance and kept refrigerated until just ready to assemble the avocados.
Cut the avocados in half, remove the seeds and peel the avocados. Sprinkle each avocado half with a little lime (or lemon) juice to prevent the avocados from browning too quickly.
Fill the center of the avocados halves with the crab salad. Serve the crab stuffed avocados over lettuce leaves and garnished with chopped chives (or green onions) and radishes.

Nutrition Facts : ServingSize 1 g

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

Steps:

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

AVOCADO CRAB BOATS

Avocado Crab Boats image

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

Steps:

Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD

Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

Steps:

In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

CRAB STUFFED AVOCADO

Crab Stuffed Avocado image

Make and share this Crab Stuffed Avocado recipe from Food.com.

Provided by Nimz_

Categories Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cooked cooked chilled rinsed and picked over fresh crabmeat
1 cup mayonnaise
1 teaspoon lemon pepper seasoning
1 cup finely chopped celery
1/2 cup chopped scallion
1/4 cup sweet pickle relish (can also use half sweet pickle and half dill pickle)
1/2 cup toasted sliced almonds
2 -3 avocados
paprika

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.

Tips:

1. Use ripe avocados: Ripe avocados are easier to scoop out and have a creamier texture. 2. Use fresh crab meat: Fresh crab meat has a more delicate flavor than canned crab meat. 3. Don't overstuff the avocados: The crab mixture should fill the avocado halves without overflowing. 4. Bake until the crab mixture is heated through: The crab mixture should be hot and bubbly when you take the avocados out of the oven. 5. Serve immediately: Crab-stuffed avocados are best served immediately after they are baked.

Conclusion:

Crab-stuffed avocados are a delicious and easy-to-make appetizer or main course. They are perfect for a special occasion or a casual meal. With a few simple tips, you can make crab-stuffed avocados that are sure to impress your guests.