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
2 ripe avocados, halved and pitted
Est. added sugars 0g
How to Make It
Combine first 4 ingredients in a bowl; gently fold in crab.
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.
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.