Description
This Crab Salad Stuffed Avocados recipe is a fresh, light, and elegant dish perfect for a quick lunch or appetizer. Creamy avocados are filled with a flavorful crab salad mixed with crémé fraiche, crunchy vegetables, fragrant mint, and a hint of Swiss cheese, all topped with crunchy pistachios for an extra texture contrast. Ready in just 15 minutes, this no-cook recipe combines healthy fats and protein for a nutritious and delicious meal.
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
Avocado and Garnish
- 3 avocados
- ¼ cup chopped pistachios
Instructions
- Prepare Crab Salad: Drain all of the liquid from the crab meat thoroughly to avoid a watery salad. 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 lemon juice. Mix gently to combine the flavors without breaking up the crab meat.
- Season the Salad: Stir in finely grated Swiss cheese, then season with kosher salt and freshly ground pepper. Adjust seasoning to taste, ensuring a balanced, savory flavor that complements the avocado.
- Prepare Avocados: Split the avocados in half lengthwise and carefully remove the pits. If desired, scoop out some avocado flesh to enlarge the cavity for the filling.
- Assemble Stuffed Avocados: Spoon approximately â…“ cup of the prepared crab salad into each avocado half, filling the cavity generously and evenly.
- Add Garnish: Sprinkle the tops of the stuffed avocados with chopped pistachios for added crunch and texture. Optionally, garnish with extra mint leaves for a fresh aroma and visual appeal.
Notes
- Use fresh lump crab meat for the best texture and taste.
- Ensure to drain crab meat well to prevent a watery salad.
- Adjust lemon juice and salt to taste depending on the crab’s natural brininess.
- Serve immediately after assembling to keep avocados fresh and vibrant.
- Can be served chilled or at room temperature.
- This recipe is naturally gluten free.
