Crab stuffed avocado

Crab Stuffed Avocado Recipe

Hello! So glad you're here to cook with me. Today we're going to prepare a dish that has it all: it's fresh, visually beautiful, and, above all, incredibly easy to make. The combination of the avocado's creaminess with the delicate texture of the crab is a classic that never fails, ideal for impressing without complicating your life.

Preparation time

Getting organized is key in the kitchen. Although this recipe is very quick, having a clear idea of the time helps us not to rush. Here's the breakdown so you can plan your menu:

• Preparation: 10 minutes
• Cooking: 0 minutes
• Total: 10 minutes
• Servings: 2 halves
• Difficulty: Easy

Ingredients

For this dish, we're going to respect the freshness of each element. Make sure you have everything ready before you start. Here's the exact list of what you need:

• 1 small Hass avocado
• 1 can of crab meat
• 1 small tomato
• 1 serrano pepper
• ¼ medium onion
• 1 tablespoon chopped cilantro
• 2 teaspoons grated mozzarella cheese
• 1 pinch of salt
• Pepper to taste

Note on substitutions: If you can't find fresh serrano pepper at your market, you can substitute it with a small jalapeño if you're looking for similar heat, or simply omit it if you prefer something milder. If you don't have canned crab meat, you could use very finely chopped surimi, although the flavor and texture will change slightly, with crab being much more delicate.

Utensils we will use

You don't need sophisticated equipment for this recipe; the basics from your kitchen are enough. The important thing is that everything is clean and at hand:

• Stable cutting board
• Chef's knife or well-sharpened knife
• Small dish or medium mixing bowl
• Tablespoon (for emptying and mixing)
• Small colander (for draining the crab)

Preparation

Let's build this dish step by step. The secret here is in the cutting of the vegetables and in treating the avocado with care so that it maintains its shape. Follow these instructions and you'll see how good it turns out.

1. Cleaning and preparation of vegetables

   The first thing is hygiene and the mise en place. Wash the tomato, serrano chili, and cilantro very well under the tap with cold water. Dry everything with absorbent paper so as not to add extra water to the mixture. Peel the quarter onion, removing the dry outer layer.

2. Chopping the aromatic base

   Take the onion and chop it finely; we are looking for very small pieces so that they integrate well and are not aggressive when bitten. Do the same with the small tomato, cutting it into small cubes (what in cooking we call brunoise). Cut the serrano chili into very thin slices; if you don't want it to be too spicy, you can remove the veins and seeds before cutting.

3. Mixing vegetables

   In your small dish or bowl, place the chopped onion, tomato cubes, serrano chili slices, and the tablespoon of chopped cilantro. Stir gently with the spoon so that the colors are evenly distributed.

4. Incorporating the crab

   Open the can of crab meat and drain it well using the colander; it is important to remove the excess preservation liquid. Add the crab to the bowl with the vegetables. Mix everything with gentle, folding movements so as not to break up the meat too much; we want the pieces to be noticeable.

5. Seasoned

   Add a pinch of salt and pepper to taste over the mixture. Taste a little to check the flavor; remember that canned crab sometimes already contains some sodium, so proceed with caution.

6. Avocado preparation

   Just before serving (to prevent oxidation), take the Hass avocado and cut it lengthwise in half, twisting around the pit. Separate the two halves and carefully remove the pit, gently sticking the knife in or using a spoon.

7. Filling and assembly

   With the spoon, generously fill the hollow left by the pit in each avocado half, also covering part of the flat surface with the prepared crab mixture. Be generous, make it look abundant.

To finish and serve

To give it the final touch, sprinkle the 2 teaspoons of grated mozzarella cheese over the crab filling. This cheese will provide a delicious dairy contrast. Serve immediately while the avocado retains its bright green color. You can accompany it with some crackers or simply enjoy it with a spoon directly from the peel.

Nutritional Information

It's good to know what we're eating. This dish stands out for its healthy fats and light proteins. Here are the estimated values for each filled half:

• Calories: 215 kcal
• Proteins: 12 g
• Fats: 16 g
• Carbohydrates: 8 g
• Fiber: 5 g

Note: Nutritional values are approximate and may vary depending on the exact size of the avocado and the brand of crab used.

5 keys to make it perfect

Sometimes, the smallest details make a big difference between a normal dish and a memorable one. Here I share my secrets to elevate this recipe:

1. The exact ripeness of the avocado
The success of this recipe depends 80% on the quality of your avocado. We need a Hass avocado that is ripe but firm. If it's too hard, it won't have that buttery texture we love; if it's overripe, it will fall apart when filling and the taste can be bitter. When buying it, gently press near the stem: it should yield slightly, but not sink in. If you like avocado as much as I do, I recommend you also try a delicious tuna tartare with avocado where ripeness is equally crucial.

2. Temperature matters
This is a cold dish. Make sure the can of crab has been in the refrigerator before using it, or refrigerate the filling mixture about 10 minutes before assembling. The contrast between the cold salad and the avocado at room temperature (or slightly cool) is a delight. Avoid serving the filling warm, as it loses freshness.

3. Uniform cuts for a better experience
When chopping the onion and tomato, take your time. If the pieces are too large, they will overshadow the delicacy of the crab. A fine cut allows you to have a little bit of everything in each bite: the spiciness of the serrano, the acidity of the tomato, and the aroma of the cilantro, without anything excessively dominating. It's the same logic we apply when making a shrimp and mango ceviche.

4. Draining well is essential
Canned crab meat usually comes in water or brine. If you don't drain it perfectly in a colander, that liquid will go to the bottom of the avocado, creating an unappetizing «puddle» and watering down the flavor of your dressing. Lightly press the meat against the colander with the back of a spoon to remove excess moisture, but without completely crushing it.

5. Customize your spice level
Serrano chili has personality. If you are going to serve this to people who don't tolerate much spice, remove all the seeds and white veins from inside the chili before cutting it. That's where the capsaicin is concentrated. If you like intense and spicy flavors, you'll also love trying the portobello mushroom aguachile with serrano chili.

When is it ideal to enjoy it?

This crab-stuffed avocado is a true chameleon on the table, but it shines especially on certain occasions. It's the perfect appetizer for a summer meal on the terrace, as it doesn't require turning on the oven or getting hot in the kitchen. Its presentation in its own shell makes it look elegant and fun at the same time, ideal for surprising your partner at a romantic dinner or your friends at an informal gathering.

It also works wonderfully as a light and nutritious lunch when you have little time but want to eat well. Being low in heavy carbohydrates, it won't leave you with that feeling of heaviness in the afternoon. If you're looking for more fresh and light options for these occasions, I suggest you check out this cucumber and avocado cream, which shares that refreshing vibe.

Comparison table

It's common to confuse or look for alternatives to this dish. Here's how our stuffed avocado compares to other popular options so you can choose the one that best suits your craving today.

If the shrimp option catches your eye, you definitely have to see this version of avocados stuffed with shrimp salad.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing, and I would love to know how this dish turned out for you. Did you add your own touch? Perhaps a little more spice or did you change the cheese? The best discoveries come from trying new things at home.

Leave your comment below and share your own tips! It makes me very happy to read how everyone adapts recipes to their style. And if you're craving more avocado, be sure to try these avocado and chickpea toasts.

Culinary glossary

To help you navigate the kitchen like a pro, here I explain some terms we've used or that will be useful for this and other recipes:

• Brunoise: It is a type of cut in cooking that consists of dicing vegetables into very small cubes, about 2 to 3 millimeters per side. Ideal for fillings and sauces.
• Mise en place: French term meaning «put in its place.» It refers to having all ingredients weighed, washed, cut, and ready, as well as utensils prepared, before starting to cook.
• Hass: It is the most popular avocado variety worldwide, characterized by its rough skin that turns from green to black when ripe and its creamy, string-free pulp.
• Oxidation: Chemical reaction that occurs when the avocado pulp (or other fruits like apples) comes into contact with air oxygen, turning brown. It does not affect the flavor initially, but it does affect the aesthetics.
• Folding movements: Gentle mixing technique, usually with a spatula or spoon, that seeks to integrate airy or delicate ingredients (like crab) without crushing them or losing their texture.

Crab stuffed avocado

Stuffed Avocado With Crab: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: avocado, stuffing, crab, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT15M

Total Time: PT15M

Recipe Ingredients:

• 2 ripe but firm avocados
• 200 g crab meat (can be canned or frozen)
• 2 cucharadas de mayonesa
• 2 teaspoons sriracha sauce (optional, for a spicy kick)
• 1 teaspoon chopped chives
• The juice of 2 key limes
• Salt and pepper to taste

Recipe Instructions:

Preparation: :

Preparation: 10 minutes

Assembly: :

Assembly: 5 minutes

Total: :

Total: 15 minutes

Servings: :

Servings: 4 servings

Difficulty: :

Difficulty: Low

Prepare the avocados :

Prepare the avocados: Cut them in half and carefully remove the pit. With a spoon, scoop out some of the flesh without breaking the skin, leaving a border of a few millimeters to facilitate filling. Reserve the flesh in a container.

Mix the crab salad :

Mix the crab salad : In a bowl, finely chop the green onion or chives and mix them with the lemon juice, salt and pepper. Incorporate the crab meat, mayonnaise, sriracha sauce and parsley. Mix well until a homogeneous and creamy mixture is obtained.

Fill the avocados :

Fill the avocados : With a spoon, place the crab mixture into the avocado cavities, pressing gently so they are evenly filled.

Final presentation :

Final presentation : Decorate with more chopped parsley and, if desired, place a crab leg on top of each avocado half for a visual touch. For a more elegant presentation, place each stuffed avocado on a tomato slice and serve accompanied by lemon and chili sauce.

Step 1 :

Use ripe but firm avocados to facilitate handling and prevent them from falling apart when filling.

Step 2 :

Opt for good quality crab meat, preferably fresh or well-frozen with certification, to enhance the flavor.

Step 3 :

Customize the amount of sriracha sauce according to the preferred spice level, or substitute it with other cold sauces such as soy sauce, to vary the final touch.

Step 4 :

For a contrast of flavors, add a little lime juice to the mixture and accompany with lemon slices to enhance the freshness.

Step 5 :

Serve the dish cold or slightly chilled in the refrigerator, especially on hot summer days.

Step 6 :

For a more elegant presentation, use small molds to form balls of the mixture and place them in the avocados, achieving a uniform and sophisticated texture.

Do not overfill the avocados :

Do not overfill the avocados : It is important not to overfill them to prevent the skins from breaking when handling them.

Keep refrigerated :

Keep refrigerated : Once filled, cover them with plastic wrap and refrigerate until serving time to preserve their freshness and prevent them from oxidizing.

Prepare just before serving :

Prepare just before serving: This dish is best kept fresh if prepared at the moment, as the pulp can oxidize quickly.

Use cold ingredients :

Use cold ingredients : Mayonnaise, lemon, and crab meat must be cold to prevent the mixture from becoming liquid and losing consistency.

Attractive presentation:

Attractive presentation : Decorate with green elements such as parsley, chives, or nori seaweed, and accompany with chili sauce or lemon to enhance the flavor.

Editor's Rating:
4.2