Often the most elegant and memorable appetizers are the ones with the fewest, but finest, ingredients—like today’s Crab-Stuffed Avocado. After I flew in to visit my beloved friend, Therese, recently, we stopped at a nearby restaurant to have a drink and catch up a bit as we waited for another friend to arrive for our girlfriends’ get together.
The restaurant looked fairly average, actually more like a banquet hall. But while the facade was unimpressive, the bar, menu, and service were not.
We started to just order drinks and then decided that when drinking it’s wise to eat a bit as well, even when one is not terribly hungry. A lump crab-stuffed avocado appetizer caught our eye.
Neither of us can remember the exact ingredients of the appetizer other than the lump crabmeat and avocado, and perhaps some mayonnaise on the side and a seafood-type sauce, but both of us remember it as a stellar appetizer.
We also share it as a favorite food memory from our visit—no doubt enhanced by the fact we were so happy to be in each other’s company again.
When Diane, of the The Whole Gang, mentioned that avocado would be the secret ingredient for this week’s Friday Foodie Fix, that appetizer is what immediately came to mind. But, tonight after a busy week with our support group meeting this evening and being away overnight, I focused on preparing a simple dish that I could enjoy for lunch … using the ingredients I had on hand.
The ingredients were obvious and this appetizer/lunch came together in about 2 minutes. Literally. It’s fresh and fabulous, and even though it’s not quite the same as the appetizer that Therese and I enjoyed, it takes me back to our time together and makes me smile.
I didn’t measure anything, but here’s an approximation. Recipes for certain dishes can be very helpful, but an avocado stuffed with a crab salad concoction doesn’t really require one.
A little bit of this, a little bit of that. Add what you love, and leave out what you don’t.
Just make it easy, visually appealing, and delicious, of course. I had purchased the avocado for the Friday Foodie Fix event, but the lump crab meat, shrimp, celery, red onion, mayo, and Dijon mustard, were already in my refrigerator.
An avocado is wonderful fare on its own but stuffed with crab meat, it's ultra fine dining!
- 1 ripe avocado
- 2 - 4 ounces of fresh lump crab meat
- 1 1/2 tablespoons of mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1 1/2 tsp celery, sliced very thin and chopped chunky
- 1/2 tsp red onion, sliced thin and chopped chunky
- Cut avocado in half, removing pit.
- In small bowl, mix mayonnaise, Dijon mustard, Old Bay, celery, and red onion. Gently fold in lump crab meat, not breaking up all lumps. (You'll want to come across nice chunks of crab only when enjoying this recipe.)
- Spoon crab meat mixture into avocados.
- Garnish, as desired.
A few peeled shrimp make a lovely garnish and accompaniment.
I'd suggest eating this appetizer with a spoon, so after you eat the majority of the crab salad that's "on top," you can start scooping out a little avocado with each bite of crab salad.
Originally published April 17, 2009; updated June 13, 2019.
Crabs are one of my favorite things to eat. I love the idea of stuffing them into an avocado. I’ve made shrimp stuffed avocado before so now I need to try yours. I often score my avocado in a cross hash pattern to make getting bites of avocado out easier. I’m not as handy with just a spoon when eating it. Every summer I threaten to get a bushel of blue crabs and have a big crab boil with friends. Maybe this will be the year. We’ll get the north east corridor of gluten free friends together and have fun. Thanks for this great recipe. I love easy!
Hi, Diane–You’re such a seafood lover—love that! I have become quite adept at spooning out avocado (when good and ripe, of course), but your idea on cross hatching is a great one. Your whole post on the avocado was terrific. Admittedly, I didn’t read your post in its entirety until after I’d posted my recipe … I was trying to meet the FFF deadline, you know? Anyway, some helpful and fascinating info there!
While we love steamed crabs, we never cook them ourselves. Usually the price difference between “green” and cooked is not that much. Plus, I don’t have a crab cooker, mega spices, that much patience, etc. I let the “experts” do it. But we eat crabs all summer long. Any special occasion merits a bushel of crabs shared with family and friends. 🙂 So your crab feast idea sounds like a good one!
Shirley- I do love seafood. I can’t go to the grocery without seeing my favorite fishmongers and what is fresh. Today I came home with trout which was not on my menu but looked really good. I also came home with 3 artichokes, nice and heavy. They are a little prickly. Tomorrow roasted artichokes with garlic but for now I’m still eating avocados.
You make a good point about the crab cooker. I don’t have one either. Hmmm, where do you get a bushel of cooked crabs and I wonder if I could rent a cooker. Maybe I just need to invite someone to the party with a cooker.
I hope you have this great sunshine today too. I got a lot of Vitamin D today!!!!! I’m solar powered.
Diane–First, can you tell I am having some brain fog issues lately? Just changed that “your” to a “you’re” in my last comment to you. Egads, I hate that! (As my one girlfriend says, “Of all the things, I’ve lost … I miss my mind the most.”)
Oh. trout–another one of my favorites! Hubby and I went to an outdoor restaurant along a trout stream in TN once and they handed us a cane pole with a corn kernel on the end to catch the trout for our dinner. No kidding! That was the best trout.
Ah, roasted artichokes … see, I haven’t tried roasted yet. We are still so much in love with steamed ones. Just cut off the pricklies with your kitchen shears.
I’ll be following your crab feast planning. It sure would be a lot easier to buy some good ones from a popular vendor However, if you’re dead set on cooking them, finding a buddy with a cooker and a willing spirit would be a good option. 🙂
Vitamin D rocks … the sunlight is streaming in on me right now. 🙂
This is my kind of recipe. I call these “launching pad” recipes. All you need is a good set of guidelines, then you’re free to color outside the lines. In fact, the more so, the better.
OMG, I love avocados and this looks like a wonderful way to make a lovely “dish” and eat the whole thing –serving bowl as well. I have an avocado, no crabmeat though. Hmmm? How about canned wild-caught salmon, diced cucumber, a few capers, and some red onion?
“Talk” to you later — I’m off to make dinner. Thanks for the inspiration, Shirley!
Melissa—LOL Yes, “launching pad” recipes are the very best kind. Every time you make them, you’re in for new taste delights and they’re so adaptable to what you have in your kitchen. BTW, I think you’ve colored outside the lines very well with that concoction! Yummy. 🙂 I really like the salmon, diced cucumbers, and red onion, and, of course, the avocado, but I’ll skip the capers. 😉
Ali (Whole Life Nutrition) says
What a creative idea Shirley! We eat quite a bit of avocados at our house, and this is a great idea for crab lovers! I am not much of a fan myself though. 🙂
Ali–Not a crab fan!!?? … and here I thought you and I were friends! Just kidding. 😉 You can make your own version like Melissa did. Since you are quite a fan of avocados, I am sure you’ll be able to come up with a great substitute if you think outside the box … use this recipe as a “launching pad” (per Melissa!) so to speak. You can even extract some of the avocado to mix with other ingredients and then stuff that in the avocado (sort of the twice baked potato concept). I think little self-contained meals are such fun for both adults and kids. One is quite filling, too.
noble pig says
Crab and avo are two of favorite ingredients. When put together they are pure heaven on a plate.
noble pig–Cathy, my feelings exactly—thank you! 😉
Alisa - Frugal Foodie says
This is a fabulous idea! It’s like a no-grain California roll (just have to sub that celery with cucumber 🙂 Yum!
Alisa–“No-grain California roll” … I like that! Ah, you are in the non-celery camp … cucumber would be very nice as well!
Hmmm, brain fog. Are you eating foods that don’t like you or are you trying to do too much? Either way, brain fog is trying to tell you something.
You crack me up. Going out to eat where they make you catch your meal. I’d be starving and probably never get to eat. You are very adventuresome. I love it!
Diane–The answers would be Yes and Yes, and Yes, I totally realize that. I am recommitting to more sleep and less sugar. I did my part on the sleep part by getting 10 hours last night. 😉 The sugar part is much harder with gatherings and special events. I am doing great on the no-dairy part though. 🙂 Rome wasn’t built in a day, right? I’ll be posting a sweet treat later and then look for healthier recipes for a few days. Of course, the crab-stuffed avocado is up there for good health, too. 🙂
I guess we are more adventurous types in a way. LOL
P.S. I’m not sure I got enough smilies in that reply … maybe I should add a few more!! Wow … I wonder if an overzealous use of smilies is related to brain fog …
Avocado. Another thing I never ate until my move to North America.
But contrary to Peanut butter, I really liked Avocado anything right from the start.
With crab, that we shall try. Great suggestion.
H.Peter–Isn’t it funny how many foods are unique to certain areas, but we don’t have a real concept of that until we visit for a while or re-locate? Of course, food is getting more global all the time. Avocado is definitely a winner. I love guacamole, but often that is folks’ only experience with avocado. I actually enjoy the avocado just as it is best of all, so complemented by the crab salad it’s divine. 😉
Are you back from Vegas? Hope you all had a fabulous trip!
This post certainly made me smile! What a wonderful memory!! We had SUCH a nice time together and that crab/avocado dish was absolutely delicious. I don’t have any crab at home but do have avocado and your post led me to cut one in half, squeeze on some lime juice, add a sprinkling of salt, and enjoy. It was so good!
By the way, I picked up some shrimp and a fresh shaker of Old Bay today but the artichokes at the store (all 4 of them…) were obviously very old. Ugh. There is a store across town that has much better produce so I’ll head over there soon. Can’t wait to try it!
LOVED reading this post and remembering our visit and our shared GFE crab app. Your salad looks so appealing, another goodie added to the list!
Hey there, Therese– 🙂 Hope it won’t be too long before we can have another special reunion like that one! Just thinking about the possibilities makes me happy. 😉
Oooh, shrimp and Old Bay … a treat just for Therese coming up! Sorry about the artichokes, but you’re smart to wait … you want your first time to be special. (LOL, but I’m serious.)
This recipe certainly hits home for me- and it’s something I could nearly eat!
I like the colors in your salad and you can never go wrong with crab and old bay.
Hey, Matt!–Good to see you. 🙂 The more colorful real food is, the healthier it is, right? Please adapt this recipe, so you can enjoy it. Sounds like you don’t have to make too many adjustments—that’s a good thing. Hope you are doing well!
Sonia sin gluten/Gluten Free says
That healthy and healthy.
Thank you very much for spreading the food without gluten
Sonia gluten Free
Hi, Sonia–Thanks for stopping by gfe! I’ve missed hearing from you. 🙂 Thanks very much for the kind words. You must be back home from your overseas trip since you have internet access. 😉