Crabmeat, to me, means summertime.
I spent my childhood summers in Maine, where there is no shortage of rocky coastlines, cute little seaside towns, and warm-weather seafood festivals.
There is also no shortage of seafood “shacks” (for lack of a better word).
The kind of place where you can stroll in wearing shorts and sandals, order at the counter, take a seat at a picnic table, and then dig into a feast fit for a king (fresh-caught lobster, mussels, clams, etc.).
When I go back to visit Maine in the summertime, I love to eat crabmeat rolls (crabmeat mixed with mayo and stuffed into a butter-slathered, toasted roll).
But for this post, I wanted something a little healthier than crabmeat stuffed into buttered white bread.
So I added lots of flavorful fresh veggies.
And I stuffed the crabmeat into avocados instead of a roll.
If you love crabmeat like I do, I think you just might adore this recipe.
It’s extremely bright, crisp, and flavorful.
And the rich, creamy avocado is the perfect complement to the light and fresh crabmeat.
My Two Favorite Things About These Crabmeat Salad Stuffed Avocados:
1.) There’s no cooking involved in this recipe. The kitchen stays cool! On warm days, this is everything.
2.) This recipe is easy to prepare in about 20 minutes.
What you’ll taste: fresh crabmeat, combined with bright, crisp veggies, combined with a richly flavorful and zesty dressing, combined with a hint of citrus, combined with creamy avocado.
Mmmmmmm. Welcome summer!
Here’s the recipe for Crabmeat Salad Stuffed Avocados:
Prep: 15 minutes
Cook: 0 minutes
Yield: 4 servings
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 9 ounces fresh, wild caught crabmeat, fully cooked
- ½ tomato, diced
- ½ orange or yellow bell pepper, diced
- 1½ tablespoons chives, chopped
- 2 avocados
- ¼ cup fresh lemon juice, squeezed from 1 lemon
- Salt and freshly ground black pepper
- In a mixing bowl, whisk together the dijon and red wine vinegar. Slowly whisk in the olive oil, and season with salt and pepper.
- To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives. Stir to combine. Season to taste with salt and pepper.
- Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown. Using a small spoon, scoop out the pit. Also scoop out about ⅓ of the fruit from the center of each avocado half.
- Add the scooped-out avocado to the crabmeat salad and stir to combine.
- Stuff each avocado with the crabmeat salad.
- Sprinkle the remaining chives over each half, and serve.
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