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Photo: Hector Manuel Sanchez
Serves 4 (serving size: 1 filled avocado half)
We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa. If your avocado pit is on the small side, hollow out the avocado a bit to make more room for the filling.
- 1/2 cup canola mayonnaise
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh tarragon
- 1/2 teaspoon black pepper
- 12 ounces lump crabmeat, shell pieces removed
- Cooking spray
- 2 ripe avocados, halved and pitted
- Calories 266
- Fat 18.8g
- Satfat 1.6g
- Monofat 11.4g
- Polyfat 4.2g
- Protein 17g
- Carbohydrate 7g
- Fiber 5g
- Cholesterol 83mg
- Iron 1mg
- Sodium 556mg
- Calcium 96mg
- Sugars 1g
- Est. added sugars 0g
How to Make It
Combine first 4 ingredients in a bowl; gently fold in crab.
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.
Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.