Crab-Stuffed Avocados Recipe
Crab-Stuffed Avocados Recipe photo by Taste of Home

Crab-Stuffed Avocados Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup sliced celery
  • 1/2 cup shredded lettuce
  • 3 tablespoons mayonnaise
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon lemon juice
  • 1/8 to 1/4 teaspoon seafood seasoning
  • 1/8 teaspoon paprika
  • 1 medium ripe avocado, halved and pitted

Nutritional Facts

1 serving (prepared with fat-free mayonnaise) equals 262 calories, 17 g fat (3 g saturated fat), 78 mg cholesterol, 543 mg sodium, 11 g carbohydrate, 5 g fiber, 20 g protein.


  1. In a bowl, combine the first eight ingredients. Spoon onto avocado halves. Serve immediately. Yield: 2 servings.
Originally published as Crab-Stuffed Avocados in Cooking for 2 Summer 2006, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 5, 2011

"Excellent as a light dinner. Serve w/ a hunk of French bread. Yummy."

Reviewed Aug. 13, 2011

"Only change I made was add a little fresh dill, dill is amazing with seafood!"

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