Crab Stuffed Avocado
Who cares about Spring Cleaning? Not this girl…I’m all about Spring Eating. That means getting fresh ingredients and combining them in interesting new ways. After all, isn’t the whole season about new beginnings?
Spring Eating is bright, light and colorful. I find that my healthiest meals have at least 3 colors (this one featured a few shades of green, red and white) to them and integrate fruit and vegetables with a lean protein. Cooking with color and lean protein is a great way to lighten your load right before beach season.
For a fancy cookout or luncheon this season, try Seafood Stuffed Avocado as a first course:
- 1 lb Shredded Crab and Lobster meat (you can also use one or the other)
- 2 Tbsp Flavored Mayo
- 1/2 medium Onion, diced
- 2 medium Avocado, peeled and halved
- Salt & Pepper to Taste
- 1 medium Tomato, chopped
- 1 Cucumber, skinned and diced
- Juice of 1 Lemon
- 1 Tbsp Olive Oil
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Garlic
Mix Crab, Mayo and Onion. Cover and refrigerate.
Lightly season Avocado with Salt and Pepper. Grill flat side down until slightly warm with grill marks on the flesh of the avocado. Stuff each Avocado half with 1/4 of the Seafood Salad mixture. Arrange on plates with Diced Cucumber and Tomato.
Crab Stuffed Avocado with Tomato and Cucumber Salad
Whisk together Lemon, Olive Oil, Pepper, Salt and Garlic. Lightly pour dressing over stuffed avocado and cucumber/tomato salad. Serve Cold.
