World Recipe Archive
← All recipes

Crab-Stuffed Avocado

🇺🇸 United States

Servings: 8 Prep: 10 minutes Total: 25 minutes

Ingredients

  • 8 oz jumbo lump crab meat, picked over
  • 1 roma tomato, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 scallion, white and green parts separated, thinly sliced
  • 1/4 cup finely chopped mango
  • 2 tbsp chopped fresh cilantro
  • Kosher salt, to taste
  • 2 tbsp sour cream
  • 1/2 tsp chili powder, plus more for serving
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 2 tbsp fresh lime juice, divided
  • 4 ripe avocados, halved and pitted
  • Flaky sea salt, to taste
  • Plantain chips, for serving

Steps

  1. In a large bowl, combine crab, tomato, jalapeño, white scallion parts, mango, and cilantro. Season with a pinch of kosher salt and fold together gently.
  2. In a small bowl, mix sour cream, chili powder, cayenne, garlic powder, 1 tablespoon lime juice, and 3/4 teaspoon kosher salt until smooth.
  3. Scoop about 2 teaspoons of flesh from each avocado half, leaving a 1/4-inch border. Reserve the scooped flesh.
  4. Drizzle avocado halves with remaining 1 tablespoon lime juice and a pinch of sea salt.
  5. Mash reserved avocado flesh with a fork until smooth. Mix 1/4 cup of the mashed avocado into the sour cream mixture until smooth.
  6. Fold the sour cream mixture into the crab mixture until combined.
  7. Arrange avocado halves on a platter and spoon the crab mixture into each half.
  8. Top with green scallion parts and a sprinkle of chili powder. Serve with plantain chips.

Source: www.delish.com