Avocado with Crab Salad
Halved avocados filled with a delicate crab mixture. Crab meat is cleaned, shredded fine, then combined with diced celery, mayonnaise, and lime juice. Seasoned with salt and pepper, the mixture sits atop lettuce-lined avocado halves for a light, elegant appetizer or lunch.
Ingredients
- 11 oz crab meat, cleaned
- 3 ½ oz celery, diced
- 2 avocado, whole
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- lettuce leaves, chopped
- salt(optional)
- pepper(optional)
Instructions
- 1
Clean crab meat thoroughly, removing any cartilage present.
- 2
Cut crab meat into small pieces and combine with celery, mayonnaise, and lime juice.
- 3
Mix carefully and season with salt and pepper.
- 4
Halve the avocados and place on serving plates with lettuce leaves cut into pieces.
- 5
Spoon crab mixture into the center of each avocado half and serve.
Tips
Remove all cartilage from crab meat before mixing for smooth texture.
Good to Know
Prepare crab mixture up to 4 hours ahead; cover and refrigerate. Assemble just before serving to prevent avocado browning.
Clean and shred crab meat; prepare crab mixture and refrigerate separately. Halve avocados and toss with lime juice only when plating.
Serve chilled or at room temperature as an appetizer or light lunch course.
Common Mistakes
Do not skip cleaning crab meat to avoid gritty texture from cartilage fragments.
Do not assemble avocados in advance to avoid oxidation and browning of flesh.