Crab-Stuffed Avocado

Name: Crab-Stuffed Avocado
Prep time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 8 oz. jumbo lump crab, picked over; 1 roma tomato, finely chopped; 1 jalapeño, seeds removed, finely chopped; 1 scallion, green and white parts separated, thinly sliced; 1/4 c. finely chopped mango (from about 1 small mango); 2 tbsp. chopped fresh cilantro; Kosher salt; 2 tbsp. sour cream; 1/2 tsp. chili powder, plus more for serving; 1/4 tsp. cayenne pepper; 1/4 tsp. garlic powder; 2 tbsp. fresh lime juice, divided; 4 ripe avocados, halved, pitted; Flaky sea salt; Plantain chips, for serving

By Brooke CaisonPublished: May 25, 2023

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ripe avocado stuffed with chili and cumin spiced lump crab, tomato, mango, and scallion, served with plantain chips

PHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCER

So it’s your turn to host brunch. If you thought mini crab cakes would make your brunch feel fancy, wait until your guests see these crab-stuffed avocados. Fresh jumbo lump crab gets tossed with tomato, jalapeño, mango, and cilantro, then dressed with a combo of lime and sour cream before being stuffed into a halved avocado and served with plantain chips. Paired with a leafy green salad, this makes the perfect weekend lunch, but if you prefer to go the appetizer route, just slice the stuffed avocado halves into quarters before topping them with the scallion greens.

Let’s talk swaps. If you aren’t a huge fan of plantain chips, try taro chips or kettle-cooked potato chips. Make sure the chips are on the thicker side so that they don’t snap too easily. If, deep down, you know crab isn’t your favorite crustacean, then you’ll be happy to learn that this also works great with cooked, chopped lobster or shrimp meat.

Need more stuffed avocados in your life? Try our Greek stuffed avocados or these filling bruschetta chicken-stuffed avocados.

Did you try this recipe? Let us know in the comments below!

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Yields:: 8 serving(s)
Prep Time:: 10 mins
Total Time:: 25 mins
Cal/Serv:: 226

Ingredients

8 oz.
jumbo lump crab, picked over
1
roma tomato, finely chopped
1
jalapeño, seeds removed, finely chopped
1
scallion, green and white parts separated, thinly sliced
1/4 c.
finely chopped mango (from about 1 small mango)
2 tbsp.
chopped fresh cilantro
Kosher salt
2 tbsp.
sour cream
1/2 tsp.
chili powder, plus more for serving
1/4 tsp.
cayenne pepper
1/4 tsp.
garlic powder
2 tbsp.
fresh lime juice, divided
4
ripe avocados, halved, pitted
Flaky sea salt
Plantain chips, for serving

Directions

1. Step 1In a large bowl, combine crab, tomato, jalapeño, white scallion parts, mango, and cilantro; season with a pinch of kosher salt. Using a rubber spatula, fold until combined.
2. Step 2In a small bowl, mix sour cream, chili powder, cayenne pepper, garlic powder, 1 tablespoon lime juice, and 3/4 teaspoon kosher salt until smooth.
3. Step 3Scoop about 2 teaspoons flesh from each avocado half, leaving about a 1/4" border. Reserve flesh in a small bowl.
4. Step 4Drizzle avocado halves with remaining 1 tablespoon lime juice; season with a pinch of sea salt. Mash reserved avocado flesh with a fork until smooth. Add 1/4 cup mashed avocado to sour cream mixture and mix until smooth. Add sour cream mixture to crab mixture and gently fold with spatula until combined.
5. Step 5Arrange avocado halves on a platter. Spoon crab mixture into avocado halves. Top with green scallion parts and a sprinkle of chili powder. Serve with chips alongside.