Why You’ll Love Crab Salad Stuffed Avocados Recipe

Light, fresh flavors that balance creamy avocado with zesty crab salad.
No cooking required for the salad — quick prep.
Versatile: great for lunch, dinner, or party appetizers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crab salad:
1 pound cooked crab meat
½ red onion, finely chopped
½ red bell pepper, finely diced
½ green bell pepper, finely diced
½ cucumber, finely diced
4 radishes, finely diced
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons finely chopped cilantro
Salt and pepper to taste

For the stuffed avocados:
4–5 ripe but firm avocados
½ lime

To garnish:
Lettuce or salad greens
Cilantro leaves, chopped green onions or chives
Radishes

Directions

In a bowl combine the cooked crab meat with the chopped onions, bell peppers, cucumber, radishes, lime juice, olive oil, cilantro, salt and pepper. Mix gently to combine.
Cut the avocados in half, remove the pits and peel if desired. Sprinkle each half with a little lime (or lemon) juice to slow browning.
Spoon the crab salad into the hollow center of each avocado half.
Arrange on a platter over lettuce or greens, then add any extra garnishes like chopped chives, cilantro, or radish slices. Serve right away.

Servings and timing

Serves: about 8–10 as an appetizer, or 4–5 as an entrée-sized salad.
Prep time: about 30 minutes.
Total time: about 30 minutes.

Variations

Add heat: Include diced jalapeño or a dash of hot sauce in the crab salad.
Creamier texture: Stir in a spoonful of mayonnaise or Greek yogurt for extra richness.
Different seafood: Substitute lump crab with shrimp or chopped lobster.
Citrus twist: Use lemon instead of lime for a slightly different tang.

Storage/Reheating

Crab salad: Store leftover crab salad in an airtight container in the refrigerator for up to 2 days.
Avocados: To prevent browning, squeeze lime or lemon over cut avocados and press plastic wrap onto the surface. Best eaten fresh; assembled stuffed avocados are not ideal for long storage.

FAQs

How do I pick ripe avocados?

Choose avocados that yield slightly to gentle pressure but aren’t overly soft or mushy.

Can I use canned crab meat?

Yes, well-drained canned crab meat works fine if fresh isn’t available.

Can I make the crab salad ahead of time?

Yes, make the crab salad several hours ahead and refrigerate until ready to assemble.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

What type of crab meat should I use?

Fresh lump or Dungeness crab meat are great choices for flavor and texture.

Can I add mayo to the crab salad?

Yes, a bit of mayo can make the salad creamier if you prefer.

Can this be a main course?

Yes, when served with greens or as larger portions it makes a satisfying main dish.

How to keep avocados from browning?

Brush cut surfaces with lime or lemon juice and cover tightly with plastic wrap.

Can I substitute another citrus?

Lemon juice can be used instead of lime for similar brightness.

Is this suitable for meal prep?

Prepare the crab salad ahead, but assemble into avocados just before serving for best texture.

Conclusion

Crab Salad Stuffed Avocados are a fresh, vibrant dish that’s simple to prepare yet impressive to serve. With a bright crab salad nestled into creamy avocados, it’s an excellent choice for a light meal, appetizer, or entertaining. Enjoy this versatile recipe any time you want something quick, healthy, and flavorful.