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Crab-Stuffed Avocados

Photo: Hector Manuel Sanchez

Serves 4 (serving size: 1 filled avocado half)

We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa. If your avocado pit is on the small side, hollow out the avocado a bit to make more room for the filling.


  • 1/2 cup canola mayonnaise
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh tarragon
  • 1/2 teaspoon black pepper
  • 12 ounces lump crabmeat, shell pieces removed
  • Cooking spray
  • 2 ripe avocados, halved and pitted

Nutrition Information

  • calories 266
  • fat 18.8 g
  • satfat 1.6 g
  • monofat 11.4 g
  • polyfat 4.2 g
  • protein 17 g
  • carbohydrate 7 g
  • fiber 5 g
  • cholesterol 83 mg
  • iron 1 mg
  • sodium 556 mg
  • calcium 96 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 4 ingredients in a bowl; gently fold in crab.

  2. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.

  3. Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.