Avocado and Lump Crab Salad

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This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!

This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved! It's refreshing and perfect for the Spring or Summer as a lunch or appetizer if you're entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.

It’s refreshing and perfect for the Spring or Summer as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.

Avocado and Lump Crab Salad – avocado stuffed with a light, lump crab meat – the perfect summer low-carb salad! #glutenfree #whole30 #paleo #lowcarb

Here in Long Island, I’m lucky to have access to fresh crab in my neighborhood seafood store that’s already been cooked and cleaned for me. Don’t get me wrong, I’ve gone crabbing and you can certainly catch them and cook them yourself, but it’s so much easier to buy it ready. If you don’t live near the coast, canned lump crab can be used instead.

Avocado and Lump Crab Salad – avocado stuffed with a light, lump crab meat – the perfect summer low-carb salad! #glutenfree #whole30 #paleo #lowcarb

How To Make Crab Stuffed Avocados

This light crab salad is made with lime juice, olive oil, cilantro and red onion, then stuffed into an avocado. It's light, refreshing and perfect for the summer as a lunch or salad if your having guests and you want to impress! You can easily double or triple this recipe, make the salad ahead and assemble just before serving.
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5 from 8 votes
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Avocado and Lump Crab Salad

178 Cals 9.5 Protein 9 Carbs 13 Fats
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 2 servings
COURSE: Appetizer, Lunch
CUISINE: Mexican
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!

Ingredients

  • 1 medium Hass avocado, about 5 oz avocado
  • 4 oz lump crab meat
  • 2 tbsp chopped red onion
  • 1 1/2 tbsp fresh lime juice, from 1 lime
  • 1 tbsp chopped fresh cilantro
  • 2 grape tomatoes, diced
  • 1/2 tsp olive oil
  • 1/4 tsp salt and fresh black pepper
  • 2 leaves butter lettuce, optional

Instructions

  • In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
  • Add crab meat and gently toss.
  • Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  • Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
  • This makes 2 servings, place on two plates with lettuce if you wish and serve.

Video

Nutrition

Serving: 1avocado half w/ crab meat, Calories: 178kcal, Carbohydrates: 9g, Protein: 9.5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 447mg, Fiber: 5g, Sugar: 1g
WW Points Plus: 5
Keywords: Avocado and Lump Crab Salad, glutenfree, Keto Recipe, Low Carb Reci[pe, Paleo Recipe, stuffed avocado, Whole30 Recipe

Avocado and Lump Crab

Lump Crab and Avocado

Avocado and Lump Crab Salad – avocado stuffed with a light, lump crab meat – the perfect summer low-carb salad! #glutenfree #whole30 #paleo #lowcarb

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72 comments

  1. I have to say I was amazed at how simple and delicious this recipe was. My husband and I were both skeptical about using our very expensive lump crab meat in anything but a crabcake but this was outstanding and much better than a crabcake!
    I served it on shredded lettuce with a cut up avocado
    It was very satisfying as a dinner with about 4 ounces of crab meat per person. Thank you for another great healthy  recipe!

  2. Super delicious!!!  Easy to make.  Added extra tomatoes and used as a summer dinner.

  3. I just made this and it was delicious! Instead of stuffing the crab, I put it on a toasted piece of Udi’s Gluten Free Multi-grain bread and toasted it. Soooo delicious! In the future I will add a little jalapeno or red pepper flakes for heat. Definitely a winner!

  4. This looks delish! Can’t wait to make it!!!