Crab-Stuffed Avocados are a paleo treat that is delightful enough to be an appetizer and filling enough to be a meal.
Are Crab-Stuffed Avocados a main course or an appetizer? I have no idea because I forgot to categorize them the minute I started eating them. It’s like they overtook my brain, suggesting that labels are so 1992. Esprit, anyone? No? Just me?
BUT WHAT ABOUT THE TASTEBUDS???
Your tastebuds won’t care because Crab-Stuffed Avocados are just that ridiculously good. Omigosh, the blend of mustard with crab, creamy avocado paired with juicy tomatoes, and piquant onion with a dash or 500 of pepper is why this recipe is happening in our kitchen. There is nothing even remotely boring about them. If you find yourself reaching for the same foods all the time, and you’re getting a little weary, then these are here to save your day.
Crab-Stuffed Avocados could be a meal in front of the tv or an appetizer for a small gathering. Ooh, and you can make as many or as few as you like. But, probably, many. Play it safe and make lots of many because people will want seconds. And why will they want seconds? Only because these:
- Are a deliciously filling paleo appetizer or main dish recipe (what can I say? I think it’s an and/both scenario here)
- Boast healthy fats between the avocado, olive oil, and crab.
- Offer a delicate balance of succulent, spicy flavors
- Are a grain-free, gluten-free, and soy-free meal
- Are dairy-free but taste rich, creamy, and delectable (if you are giving up dairy but still find you crave it, the creaminess of this recipe may be a tasty alternative for that hankering)
There is one note I must impress upon you, however. Remember last week when I was talking about this recipe and how it isn’t a good idea to test it while you’re making it? Well, Crab-Stuffed Avocados are like that, too. 
DON’T EAT THIS WARM!!!!!! Will you get sick and die? Probably not. Maybe? No one knows. What I do know is at room temperature the taste is suspect. Like revenge, this is a dish best served cold.
In full and fair disclosure, I misplaced my composure when I took a bite of the crab mixture while in the process of making them. I was so excited to share these with you I couldn’t wait. So bite away I did. Omigod, it was…unsettling. Convinced I could not share this recipe with you, I freaked out on the couch and plotted a trip to the store for an alternative. Fortunately, I reclaimed my composure long enough to wait out the chilling process. When I say I reclaimed my composure, I mean I freaked out to K-Hubs who suggested I hold off on going to the store until the 30 minutes were up.
And let me just tell you, CRAB-STUFFED AVOCADOS ARE AWESOME.
Once the mixture has been refrigerated, that is.
I went a whole hour, basically because I got side-tracked, what with my worry. It was a delicious lack of time management because chilled crab is the best crab. I’m telling you, once you get this tucked into the center of an avocado slice and blanketed with red onions, green onions, and juicy cherry tomatoes, all is well with the world. It has just the right amount of zing. Upon further research I discovered other crab recipes also call for a good chill. When in doubt, chill it out.
To simplify the process, I like to make the crab mixture first, and, while it’s chilling, start in on the tomatoes and onions. If I were taking this to a party as an appetizer, then I’d prepare the crab mixture, onions, and even the tomatoes ahead of time, transporting them in a small insulated carrier. Next I’d pack whole avocados at room temperature and assemble everything at the party just before serving. Alternatively, these would make the perfect avocado bar. Prepare the crab and then let others create their own appetizer meal.
Bottom line? Make room for these in your life. Your tastebuds will thank you.
- 1 tbsp olive oil
- ¼ tsp lemon juice
- ¼ tsp ground mustard
- ¼ tsp onion salt
- ¼ tsp garlic salt
- ⅛ tsp sea salt
- 6 oz crab meat, rinsed
- 2 avocados
- 3 cherry (or grape) tomatoes, halved
- 1 tbsp green onion, sliced
- 1 tbsp red onion, diced
- Dash of pepper
- Combine olive oil, lemon juice, ground mustard, onion salt, garlic salt, sea salt, and crab meat in a bowl and mash together with a fork.
- Chill in the refrigerator for 30 minutes to 1 hour. If chilling for a longer period, then cover mixture after an hour to prevent drying out.
- While the crab meat mixture is chilling, slice the green onions, dice the red onions, and halve the tomatoes. Set aside.
- Just before serving, halve the avocados and remove the pit.
- Scoop the crab mixture into eat half. If you have a melon baller, it would work well here, as would a rounded measuring spoon (tbsp is a good size).
- Top with onions, tomatoes and a sprinkle of pepper on each avocado half and serve immediately.
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