CRAB-STUFFED AVOCADOS
An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.
Provided by Food Network
Categories main-dish
Time 20m
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.
CRAB STUFFED AVOCADO
Make and share this Crab Stuffed Avocado recipe from Food.com.
Provided by Nimz_
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the crabmeat in a paper towel-lined bowl.
- Allow to stand for 15 minutes.
- Remove paper towel.
- Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together.
- Gently toss with crabmeat.
- Slice avocado in 2 around the seed.
- Split and remove seed and discard.
- If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.
AVOCADO STUFFED WITH CRAB
This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.
Provided by teresas
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
- Sprinkle with lemon juice to prevent discoloration.
- Set each half on a plate filled with lettuce.
- Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
- Season with a dash of salt.
- Fill hollow of each avocado with crab mixture.
- Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
- Sprinkle all with a dash of paprika an top with ripe olive's.
Nutrition Facts : Calories 265.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 139.8, Sodium 491.9, Carbohydrate 18.2, Fiber 9, Sugar 6.5, Protein 7.7
CRAB-STUFFED AVOCADOS
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.
Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.
AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
- Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
- Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
- Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
- Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
- Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
POPOVERS STUFFED WITH CRAB, AVOCADO AND MANGO CHOPPED SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
- In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each.
- Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
- For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined.
- When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack.
- Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately.
CRAB-STUFFED AVOCADO HALF-SHELLS
Make and share this Crab-Stuffed Avocado Half-Shells recipe from Food.com.
Provided by Lorrie in Montreal
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the sauce by mixing the mayonnaise, celery, chives, Tabasco sauce, salt and pepper.
- Reserve.
- Cut avocados in half lengthwise.
- Separate the halves by gently turning them in opposite directions, and then remove the pits.
- Using a spoon, remove the avocado meat and dice. Immediately sprinkle with lemon juice.
- Leave the shells intact.
- Remove the crabmeat from the shells and chop coarsely.
- Gently mix avocado and crabmeat, and then fold in sauce.
- Adjust seasoning as need be.
- Stuff avocado half-shells with mixture and decorate each with a sprig of dill.
Nutrition Facts : Calories 424.7, Fat 25.6, SaturatedFat 3.7, Cholesterol 79.9, Sodium 1662.6, Carbohydrate 17, Fiber 7, Sugar 3, Protein 33.9
AVOCADO CRAB BOATS
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.
Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.
CRAB-STUFFED AVOCADOS
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Provided by Barney Desmazery
Categories Dinner, Starter
Time 10m
Number Of Ingredients 6
Steps:
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
CREOLE CRAB STUFFED AVOCADOS
Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).
Provided by januarybride
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam the rice and let it cool.
- In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
- Dice the avocado.
- Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
- Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
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