There’s a culinary movement that's slimming waistlines and exciting palates—avocado-based dishes. These green wonders aren't just a trendy addition to your table; they're also a powerhouse of nutrients. Enter crab stuffed avocados—this dish is the perfect union of creamy, healthy fats and the sumptuous flavor of crab, resulting in a combination that's as aesthetically pleasing as it is delectable.
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Crab Stuffed Avocados
Crab stuffed avocados aren't just about taste; they're about health. Combining the rich flavor of crab with the creamy texture of avocado presents a dish that’s both a succulent treat and a healthy powerhouse. For those following a paleo diet, this healthy fat and protein-rich combo is a match made in foodie heaven.
Want to make it a full meal? Bring your paleo stuffed avocados to the table with a Cucumber and Mango Salad or a classic like Sweet Potato Fries. You will not be sorry.
Ingredients
Serves: 4 Prep Time: 40 minutes Cook Time: 7 minutes
- 2 avocados, pitted and cut in half
- ½ lb canned crab meat
- ¼ cup celery, minced
- 1 cup homemade mayonnaise + more to taste
- Lemon juice to taste
- 4 eggs, hard boiled
- 4 anchovy fillets, rinsed, spine removed and anchovies chopped
- ⅛ cup black olives, pitted and chopped
- A small bunch fresh parsley, chopped
- 2 tablespoon fresh chives, chopped
- 1 pinch dried tarragon
- 1 pinch dried chevril
- Sea salt and freshly ground black pepper to taste
How to Make Crab Stuffed Avocados
For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
When the eggs are cool enough to handle, peel them and chop them coarsely.
Prepare a dressing by combining 1 cup homemade mayonnaise with the tarragon, chives and chevril. Season the dressing to taste with sea salt and freshly ground black pepper.
In a bowl, mix together the crab meat with the cooked eggs, celery and season to taste. Add some homemade mayonnaise to taste and, to moisten the preparation, add a squeeze of lemon juice.
Place the avocado halves on plates, fill the cavity with the crab meat mixture and top off with the chopped anchovies, olives and parsley.
Serve with the herb mayonnaise on the side.
More Unique Recipes
If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Braised Rabbit with Thyme
- Bacon Wrapped Sausage with Apples
- Nicoise Chicken Stew Recipe
- Paleo Bison Meatloaf
📖 Recipe
Crab Stuffed Avocados
Ingredients
- 2 avocados pitted and cut in half
- ½ lb canned crab meat
- ¼ cup celery minced
- 1 cup homemade mayonnaise + more to taste
- Lemon juice to taste
- 4 eggs hard boiled
- 4 anchovy fillets rinsed, spine removed and anchovies chopped
- ⅛ cup black olives pitted and chopped
- A small bunch fresh parsley chopped
- 2 tablespoon fresh chives chopped
- 1 pinch dried tarragon
- 1 pinch dried chevril
- Sea salt and freshly ground black pepper to taste
Instructions
- For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.4 eggs
- When the eggs are cool enough to handle, peel them and chop them coarsely.
- Prepare a dressing by combining 1 cup homemade mayonnaise with the tarragon, chives and chevril. Season the dressing to taste with sea salt and freshly ground black pepper.1 cup homemade mayonnaise + more to taste, 2 tablespoon fresh chives, 1 pinch dried tarragon, 1 pinch dried chevril, Sea salt and freshly ground black pepper to taste
- In a bowl, mix together the crab meat with the cooked eggs, celery and season to taste. Add some homemade mayonnaise to taste and, to moisten the preparation, add a squeeze of lemon juice.½ lb canned crab meat, ¼ cup celery, Lemon juice to taste
- Place the avocado halves on plates, fill the cavity with the crab meat mixture and top off with the chopped anchovies, olives and parsley.2 avocados, 4 anchovy fillets, ⅛ cup black olives, A small bunch fresh parsley
- Serve with the herb mayonnaise on the side.
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