Avocados Stuffed with Crabmeat Salad
May 13, 2016
I love this recipe for so many reasons, not the least of which is that it's so easy to prepare. It's healthy, delicious & makes a great appetizer, snack, light lunch or side dish.
Serves: 4 to 8
1 In a 1.5 quart bowl; mix the mayonnaise, lime juice, coriander, cumin, paprika, salt & pepper till well combined.
2 Add the crabmeat, scallions & red onion. Stir gently until well mixed.
3 Cover & refrigerate 1 to 2 hours before serving, allowing the ingredients to marry & attain maximum flavor.
4 Wash & dry the avocados, then halve & remove pits (see Avocado Facts & Preparing Techniques in the Fruit category).
5 Stuff each avocado half with some of the crabmeat salad & serve right away.
Tips & Suggestions
1 I suggest using a really good brand of canned crabmeat, which you can find in most supermarkets in the refrigerated section of the seafood area. Pick a brand, like Byrd (pictured), which is all claw meat or one where at least 1/2 the can is comprised of lump crabmeat.
2 If you have a hard time finding certain herbs, spices & seasonings or you just want to save a lot of money, check out my favorite online source... SpicesForLess.com.
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