This Crab Salad Stuffed Avocado is a simple and budget-friendly recipe made with canned lump crab meat, onion, bell pepper, cucumber, and cilantro stuffed inside an avocado.
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
The roadmaps within my veins lead all over the world. I’m trying to learn more about my ethnic background this year and I’m starting with my dad’s side. I know that side of the family is a mix of Italian and Puerto Rican. I’ve got the Italian part down, but now it’s time to focus on that colorful PR culture and especially the food!
I know how to make my grandmother’s empanadillas, tostones, coquito, and of course rice and beans. But I wanted to learn more, so I picked up The Easy Puerto Rican Cookbook to start my journey. Little did I know that I would find a recipe very similar to my grandmother’s vinegar steak (bistec encebollado), plus a bunch of other recipes that I flagged with sticky notes.
The first recipe that I flagged was Avocado and Crab Salad (Ensalada de Aguacate y Jueyes). It’s a layered avocado salad topped with a simple crab mixture made with canned crab and vegetables. The salad is all about the presentation! The avocado is molded in a cup, topped with the crab, and garnished with cilantro before serving.
Okay. That’s doable. But I wanted to make the salad even easier by serving it inside the avocado with the avocado acting as its own little bowl.
So instead of chopping up the entire avocado, I just scooped out a little of the avocado. Then, I chopped up what I scooped out and mixed it with the crab meat, onion, bell pepper, cucumber, cilantro, lemon juice, olive oil, and salt and pepper. I spooned some of the crab mixture back into the avocado and served it with more cilantro on top.
Crab Salad Stuffed Avocado
If you’re looking for an easy seafood recipe (Lent’s about to begin), this crab and avocado salad is so fresh and delicious! Plus, the ingredients are budget-friendly making this a fast and affordable lunch or light dinner!
To start this salad, I halved and pitted an avocado. Then, I used a spoon to scoop out some of the avocado. I chopped up what I scooped out and set it aside.
In a mixing bowl, I added the lump crab meat, onion, pepper, cucumber, cilantro, and the chopped avocado. Then, I drizzled the mixture with the lemon juice and olive oil, seasoned it with salt and pepper, and tossed it all together to combine.
Once the salad was mixed, I divided it between the halved avocados, garnished with cilantro, and served.
- 2 avocados, halved and pitted
- 1 lemon, juiced
- 1 - 8 oz. can lump crab meat
- 1/4 cup red onion, chopped
- 1/4 cup mini cucumber, chopped
- 1/2 cup red bell pepper, chopped
- 2 tbsps. chopped cilantro
- 2 tbsps. olive oil.
- Salt and pepper, to taste
- Use a spoon to scoop out some of the avocado to make a nice well in the center. Chop up the scooped out avocado and place in a mixing bowl.
- Add the lemon juice, crab meat, onion, cucumber, pepper, cilantro, and olive oil. Season with salt and pepper and toss to combine.
- Divide the mixture between the halved avocados.
- Garnish with a bit more chopped cilantro, if desired, and serve.
If you’re like me and basically put hot sauce on everything (another thing I inherited from my grandmother), you could splash a bit onto the stuffed avocado before enjoying. And if you want to bulk up this meal, you can serve it with a side of rice.
Did you make this Crab Salad Stuffed Avocado recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER