We love avocados, and we think you will too. So we put our favorite stuffed avocado recipes to the test and came up with this delicious, creamy, healthy recipe. Avocado is a fruit that many people don’t know much about. They are so versatile and suitable for you.
Today, we’ll show you the best crab-stuffed avocado recipe using fresh crabmeat. You can easily substitute canned crab for this delicious appetizer if you don’t live near the ocean.
What is the Crab Stuffed Avocados?
This delicious recipe has lots of nutrients and fiber, making it an excellent choice for lunch or dinner. It includes avocado and crab meat, which provide nutrients that support healthy skin, bones, teeth, hair, and nails.
The avocado is high in fiber and potassium, which support healthy blood pressure and heart function. Avocados are also high in vitamin K, which is good for your bones and teeth.
The crab is rich in vitamin D, which helps support strong bones and teeth, and omega-3 fatty acids, which help maintain cardiovascular health and support healthy brain and nerve function.
The ingredients of Crab Stuffed Avocado
Avocados: This delicious appetizer is packed with healthy fats, and vitamin E. Avocados contain high heart-healthy fats, vitamin E, fiber, and potassium. Crab stuffed avocado is easy to make and a great way to get your family excited about the holidays!
Fresh jumbo lump crab meat: Crab meat is one of the most delicious foods available, but its texture can be tricky. Squeezing the water out of fresh lump crab flesh can create items resembling crab meat, which could surprise you. Using this method, you get an excellent imitation of fresh lump crab meat without having to fry, boil, or grill your crab meat.
Bread crumbs: Crab Stuffed Avocado is a classic Southern dish with crab meat, bacon, and avocado. The key to this dish is bread crumbs that soak up all the delicious juices from the filling. This recipe requires the use of bread crumbs. To make this dish with gluten-free bread crumbs, you need to use gluten-free bread crumbs.
Cayenne pepper: Many Asian recipes utilize the hot ingredient cayenne pepper. It is well-known for its capacity to increase appetite. Cayenne claims to speed up metabolism and improve digestion, which can help with weight loss.
Mayonnaise: Mayonnaise contains eggs, which are a source of cholesterol, along with corn syrup, a source of sugar, and butter, a source of saturated fat. Eggs contain protein, but only about two grams. Corn syrup has the same amount of protein but much less fat. So even though mayonnaise is high in calories, it’s mostly empty calories.
Here are some facts about crab-stuffed avocado
Crab stuffed avocado is a delicious dish that was created in the 1970s. It’s popular in Asian countries, especially in Japan.
This dish is known as “Hokkaido” Hokkaido is the northernmost prefecture in Japan, and the cuisine reflects its distinct characteristics.
Crab stuffed avocado is easy to make and tastes great. It’s a popular appetizer at Japanese restaurants and home parties.
Tips for making crab-stuffed avocado
These are a few tips for making crab-stuffed avocado recipes.
First, you must ensure that the avocados you buy are ripe. If they are underripe, they won’t be able to absorb the flavors as well.
Second, you should use a food processor to make the avocado filling because it’s much more manageable.
Third, you want to ensure that the crab meat is fresh and not mixed with preservatives.
You can also use a food processor or a blender, but make sure to chop the avocados into cubes before combining them with the other ingredients. And finally, use the correct ratio of cheese to avocado for the filling.
Crab Stuffed Avocado Recipe
- 1 avocado
- 1 medium tomato
- ½ cup chopped fresh jumbo lump crab meat
- 2 scallions , cut into thin slices
- Salt and freshly ground black pepper
- 2 tbsp sour cream
- ½ cup fresh basil leaves, minced (for garnish)
- Cut the avocado in half lengthwise, remove the pit, and scoop out the flesh. Reserve the skin for another use. Dice avocado flesh.
- Cut the tomato in half crosswise. Remove and discard the seeds, and dice the tomato.
- Sprinkle crab meat evenly over the avocado halves, then season with salt and pepper.
- Fold the avocado halves in half over the crab meat. Top with diced tomatoes and scallion slices.
- Refrigerate until ready to serve, up to 2 hours.
- Just before serving, sprinkle the avocado halves with a little sour
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