Description
This Crab Salad Stuffed Avocados recipe is a quick and elegant dish perfect for a light lunch or appetizer. It combines succulent crabmeat with fresh vegetables and herbs, creamy crémé fraiche, and a touch of Swiss cheese, all nestled inside ripe avocado halves and topped with crunchy pistachios for texture.
Ingredients
Scale
Crab Salad
- 8 ounces crabmeat
- ⅓ cup crémé fraiche
- ¼ cup celery, chopped fine
- 2 tablespoons red onion, minced
- 2 tablespoons red bell pepper, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1 ounce finely grated Swiss cheese
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
Assembly
- 3 avocados
- ¼ cup chopped pistachios
Instructions
- Prepare Crab Salad: Drain all of the liquid from the crab meat. In a medium bowl, combine the crab meat with crémé fraiche, finely chopped celery, minced red onion, minced red bell pepper, chopped fresh mint, and fresh lemon juice. Stir thoroughly to incorporate all ingredients.
- Add Cheese and Seasoning: Mix in the finely grated Swiss cheese, kosher salt, and freshly ground pepper to the crab mixture. Ensure everything is well combined for balanced flavor.
- Prepare Avocados: Slice the avocados in half lengthwise and carefully remove the pits. Gently scoop out a small portion of the flesh to create a cavity for the filling if desired.
- Assemble Stuffed Avocados: Spoon approximately â…“ cup of the crab salad mixture into each avocado half, filling the hollow equally. Sprinkle the tops with chopped pistachios for an added crunchy texture. Optionally, garnish with additional fresh mint if desired.
Notes
- Ensure the crab meat is well-drained to prevent a watery salad.
- For a dairy-free alternative, substitute crémé fraiche with plain Greek yogurt and omit the Swiss cheese.
- The avocados should be ripe but firm to hold the filling without collapsing.
- Chilling the crab salad before stuffing enhances the flavor melding.
- This dish is best served fresh to maintain the avocado’s color and texture.
