Tired of the same old lunch routine? Craving something fresh, flavorful, and incredibly easy to make? Then look no further! This crab salad avocado recipe is your answer. It's a delightful blend of sweet crab meat, creamy avocado, and a zesty lemon vinaigrette, all nestled perfectly within a halved avocado. It's a healthy meal, a fantastic appetizer, or even a light dinner – perfect for busy weeknights or a relaxed weekend brunch. This recipe is packed with flavor and requires minimal cooking time, making it an ideal addition to your collection of quick dinner ideas and easy recipes.
Ingredients:
- 1 ripe avocado, halved and pitted
- 8 ounces lump crab meat, picked over for shells
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons mayonnaise (or Greek yogurt for a healthier option)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper to taste
- Fresh dill, chopped (for garnish, optional)
Instructions:
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Prepare the Avocado: Gently scoop out a small amount of avocado flesh from each half to create a slight well, leaving enough to hold the salad. Don't over-scoop!
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Combine the Salad Ingredients: In a medium bowl, combine the crab meat, red onion, celery, mayonnaise (or yogurt), lemon juice, Dijon mustard, and Old Bay seasoning. Season with salt and pepper to taste. Mix gently to combine. Be careful not to overmix, as this can break up the crab meat.
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Fill the Avocado Halves: Spoon the crab salad evenly into the prepared avocado halves.
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Garnish and Serve: Garnish with fresh dill, if desired. Serve immediately for the best flavor and texture. This delicious dish is best enjoyed fresh!
Cooking Tips for the Best Crab Salad Avocado:
- Avocado Ripeness: Choose avocados that are slightly soft to the touch but not mushy. This ensures a creamy texture without the salad becoming too watery.
- Crab Meat Quality: Using high-quality lump crab meat significantly enhances the taste of this dish. Look for crab meat that's moist and has a pleasant aroma.
- Lemon Juice: The lemon juice adds brightness and helps to balance the richness of the avocado and crab. Don't be shy with it!
- Mayonnaise vs. Yogurt: Using Greek yogurt instead of mayonnaise reduces the fat content and adds a tangier flavor. It works wonderfully!
Variations:
- Spicy Crab Salad: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the crab salad for a spicy kick.
- Herby Crab Salad: Experiment with other fresh herbs like chives, parsley, or tarragon in addition to or instead of dill.
- Avocado Toast Topping: Use this crab salad as a delicious topping for avocado toast.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 10-15g
This crab salad avocado recipe is a perfect example of how delicious and healthy food can be simple and quick to prepare. It's a fantastic addition to your repertoire of homemade cooking, offering a refreshing twist on classic crab salad. Enjoy this delicious and easy recipe, perfect for any occasion!