Crab-stuffed Avocados
This recipe brings together the fresh flavors of white crabmeat, creamy avocado, zesty Dijon mustard, and fragrant basil to create a delightful and elegant dish. The combination of tender crabmeat with a hint of mustard, complemented by the richness of avocado and a pop of chili heat, makes each bite a burst of deliciousness. Perfect for a quick and impressive appetizer or light lunch, this avocado and crab salad is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 100g white crabmeat
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
- 1 red chilli , deseeded and chopped
- 2 avocados
Instructions
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 204 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.41 milligram of sodium
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