Description
A fresh and vibrant Crab Salad Stuffed Avocados recipe that combines succulent crabmeat with creamy crémé fraiche, crunchy vegetables, and bright herbs, all nestled inside ripe avocado halves. This quick and easy dish is perfect for a light lunch or appetizer, offering a delightful mix of textures and flavors in just 15 minutes.
Ingredients
Scale
Crab Salad
- 8 ounces crabmeat
- ⅓ cup crémé fraiche
- ¼ cup celery, chopped fine
- 2 tablespoons red onion, minced
- 2 tablespoons red bell pepper, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1 ounce finely grated Swiss cheese
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
Assembly
- 3 avocados
- ¼ cup chopped pistachios
- Additional fresh mint for garnish (optional)
Instructions
- Drain and prepare crab salad: Thoroughly drain all liquid from the crab meat to avoid excess moisture. In a medium bowl, combine the crab meat with crémé fraiche, finely chopped celery, minced red onion, minced red bell pepper, chopped fresh mint, and fresh lemon juice. Mix until well combined.
- Add seasonings and cheese: Stir in the finely grated Swiss cheese, kosher salt, and freshly ground black pepper to enhance flavor and texture throughout the salad.
- Prepare the avocados: Carefully slice each avocado in half and remove the pits. Scoop out a little bit of the avocado flesh if needed to create a small well for filling.
- Assemble the stuffed avocados: Spoon approximately â…“ cup of the crab salad mixture into each avocado half. Evenly distribute the filling across all halves.
- Garnish and serve: Sprinkle the tops with chopped pistachios for added crunch and texture. Optionally, garnish with additional fresh mint leaves for a vibrant touch. Serve immediately to enjoy the creamy and fresh flavors.
Notes
- Ensure the crabmeat is well-drained to prevent sogginess in the salad.
- For a dairy-free option, substitute crémé fraiche with a suitable non-dairy yogurt or mayonnaise.
- Using ripe but firm avocados ensures they hold the filling well without becoming mushy.
- This recipe is best enjoyed fresh but can be prepared up to 2 hours ahead and kept chilled in the refrigerator.
