Smoky Crab Salad Stuffed Avocados
Servings
6
servingsPrep time
20
minutesThis recipe is simple, delicious and so refreshing. The combination of crabmeat and avocado creates a perfect summer lunch or light dinner.
Ingredients
4 avocados, halved and pitted
16 ounces of fresh lump crabmeat
1/4 cup of mayonnaise (we used Kraft Avocado Oil Mayo)
3 Tbsp. of sour cream or plain greek yogurt
2 stalks of celery, finely diced
1/2 red onion, finely diced
2 Tbsp. of lemon juice, divided
1 tsp. of old bay seasoning, plus additional
1 tsp. of smoked paprika for sprinkling on top
1 Tbsp. of fresh dill chopped
Directions
- Brush avocado with one Tbsp. of lemon juice to keep from browning.
- In a medium size bowl, combine mayonnaise, sour cream, celery, onion, lemon juice, old bay, and dill. Gently fold in crabmeat.
- Mound the crab salad into each avocado half. Sprinkle with additional old bay seasoning and smoked paprika.
Tips and nutritional value
- 1. If the avocado pit is on the small sides, hollow out the avocado a little bit to make more room for filling.
- 2. If necessary, slice a small piece off the bottom of the avocado to help the avocado to lay flat.
- 3. Avocados are high in heart healthy monounsaturated fatty acids. Studies have proven that eating avocados can improve heart disease and cholesterol. (Source: healthline & Joy Bauer)
