Crab-Stuffed Avocados {Paleo}

Avocados topped with Crab, onions, and tomatoes | via


  • 1 tbsp olive oil
  • 1/4 tsp lemon juice
  • 1/4 tsp ground mustard
  • 1/4 tsp onion salt
  • 1/4 tsp garlic salt
  • 1/8 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


  1. 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.
  2. 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.
  3. While the crab meat mixture is chilling, slice the green onions, dice the red onions, and halve the tomatoes. Set aside.
  4. Just before serving, halve the avocados and remove the pit.
  5. 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).
  6. Top with onions, tomatoes and a sprinkle of pepper on each avocado half and serve immediately.