Thursday, January 21, 2010

Crab-Stuffed Avocado

Not only does this light and easy appetizer look great, it tastes amazing!  Something about crab and avocado just works!  I love the creaminess of the avocado, the crunch from the shallot and pepper, and that little zing from your splash of hot sauce.

You want to make sure to use good quality crabmeat as that is really the star of this dish.  This makes a great appetizer as it's very light or a perfect afternoon snack while lounging on your back deck with a refreshing glass of New Zealand Sauvignon Blanc.

Crab-Stuffed Avocado


2 avocados
6 oz. good quality fresh crabmeat
1/4 red bell pepper, finely chopped
1/2 shallot, finely chopped
1 tsp parsley, finely chopped
2 tbsp light mayo
1 tbsp heavy cream
1 tsp lemon juice
few dashes of your favorite hot sauce


1. Cut avocados in half and remove pits.  Rub exposed avocado with lemon juice so it doesn't brown. 
2. In medium-sized bowl, combine crab, pepper, shallot and parsley.  In small bowl, combine mayo, heavy cream and lemon juice. 
3. Add dressing to crab mixture and combine.  Splash the salad with hot sauce and stir.  Mound the salad into the avocado and garnish with parsley if desired.


  1. dang, i need some of this when you get back to the U.S.A.! (this is your bro-in-law by the way)

  2. Definitely! And next time I'm back will be the perfect season for avocados!



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