Crab salad stuffed avocados prepared by filling ripe avocados with a salad of crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.
Course Appetizer, Salad, Side Dish
Cuisine Ecuadorian inspired, Latin fusion, Pacific Northwest, South American
Servings 8to 10 as an appetizer or 4-5 servings as an entree salad
Ingredients
For the crab salad:
1poundof cooked crab meat
½red onionfinely chopped
½red bell pepperfinely diced
½green bell pepperfinely diced
½cucumberfinely diced
4radishesfinely diced
Juice of 2 limes
2tablespoonsof olive oil
2tablespoonsof finely chopped cilantro
Salt and pepper to taste
For the stuffed avocados:
4-5ripe but firm avocados
½lime
To garnish:
Lettuce or salad greenscilantro leaves, chopped green onions or chives, radishes
Instructions
To prepare the crab salad:
Mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. The salad can be prepared in advance and kept refrigerated until just ready to assemble the avocados.
To prepare the crab stuffed avocados:
Cut the avocados in half, remove the seeds and peel the avocados. Sprinkle each avocado half with a little lime (or lemon) juice to prevent the avocados from browning too quickly.
Fill the center of the avocados halves with the crab salad. Serve the crab stuffed avocados over lettuce leaves and garnished with chopped chives (or green onions) and radishes.