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Fresh Crab-Stuffed Avocado Recipe with Easy Zesty Citrus Vinaigrette

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A quick and elegant dish featuring creamy ripe avocados stuffed with sweet lump crab meat and tossed in a zesty citrus vinaigrette. Perfect as a light appetizer or a fresh, indulgent treat.

Ingredients

Scale
  • 2 large ripe avocados
  • 8 oz lump crab meat, drained
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon fresh orange juice
  • 1 teaspoon honey or agave syrup
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 1 small red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • Optional garnishes: pinch of smoked paprika or chili flakes
  • Optional garnishes: thin lemon or lime wedges for serving

Instructions

  1. Cut each avocado in half lengthwise and carefully remove the pit. Use a spoon to scoop out a small amount of flesh from each half to create a slightly larger cavity for the crab mixture. Set aside the scooped avocado pieces to gently fold into the crab filling.
  2. In a small bowl, whisk together the lime juice, orange juice, honey, minced garlic, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to create a smooth dressing. Taste and adjust seasoning if needed.
  3. In a medium bowl, gently fold together the lump crab meat, diced red bell pepper, green onions, chopped herbs, and the reserved avocado pieces. Pour about half of the citrus vinaigrette over the mixture and toss lightly to coat, being careful not to break up the crab lumps.
  4. Spoon the crab mixture evenly into each avocado half, mounding it slightly. Drizzle the remaining vinaigrette over the top for extra zing.
  5. Sprinkle with optional smoked paprika or chili flakes for a hint of spice and add a wedge of lime or lemon on the side. Serve immediately to enjoy the freshness.

Notes

Handle crab meat gently to avoid breaking lumps. Use ripe but firm avocados to hold shape. Prepare crab filling and vinaigrette ahead but stuff avocados just before serving to prevent browning. Brush avocado flesh with lime juice to slow browning. Substitute Greek yogurt for olive oil in vinaigrette for creamier texture. Swap herbs or add spicy elements to customize.

Nutrition

Keywords: crab stuffed avocado, fresh crab recipe, citrus vinaigrette, easy appetizer, low carb, keto, seafood appetizer

Find it online: https://cooksyla.com/fresh-crab-stuffed-avocado-recipe-with-easy-zesty-citrus-vinaigrette/