Crab-Stuffed Avocados
Creamy avocados filled with a rich crab salad flavored with lemon, Dijon, and herbs.
Ingredients
2 ripe avocados, halved and pitted
4 oz lump crab meat (drained and shell-free)
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp lemon zest
1 Tbsp chopped celery
1 Tbsp finely chopped red onion
1 Tbsp chopped fresh parsley
Salt and pepper, to taste
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: extra parsley, paprika, or a lemon wedge
Macronutrients
(per avo, makes 2)
Protein: 28g
Fat: 48g
Carbs: 6g
Preparation
In a bowl, mix crab meat (4 oz), mayonnaise (2 Tbsp), Dijon mustard (1 tsp), lemon juice (1 tsp), lemon zest (½ tsp), celery (1 Tbsp), red onion (1 Tbsp), and parsley (1 Tbsp). Season with salt and pepper to taste.
Slice avocados in half and remove the pit. Use a spoon to slightly widen the center cavity for more filling, if desired. Lightly salt the avocado flesh.
Spoon the crab mixture evenly into each avocado half. Drizzle with olive oil (1 tsp, optional), and garnish with parsley, paprika, or a lemon wedge.
FRIDAY 251128