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Crab Stuffed Baked Avocado
Recipes
Crab Stuffed Baked Avocado
4 servings
40 minutes total

Ingredients

  • 2 green onions
  • 1 tablespoon fresh chives
  • ¼ cup red bell pepper
  • 1 tablespoon jalapeño pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ½ cup heavy cream
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seafood seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 oz lump crab meat
  • 2 firm ripe Hass avocados
  • Parchment paper

Steps

    1. Preheat oven to 350°F. Thinly slice green onions and chives. Small dice bell pepper and jalapeño.
    2. Preheat medium sauté pan over medium-high for 2–3 minutes. Add butter and melt until foamy. Add onions and both diced peppers to pan; cook 4–5 minutes, stirring occasionally. Stir in flour and continue cooking 1–2 more minutes.
    3. Add cream and cook 1 minutes, until thickened. Remove from heat and transfer cream mixture to medium bowl; stir to cool completely. Separate eggs for yolks (reserve whites for alternate recipes). Add to cream mixture: chives, egg yolks, Dijon, seasoning, salt, and pepper until blended. Gently fold in crab.
    4. Split avocados, remove seed and peel; arrange avocado halves on a parchment-lined baking sheet. Fill center of avocado with crab mixture. Bake 10–15 minutes. Serve with Spicy Remoulade Sauce.

Amount per ¼ recipe serving: Calories 410, Total Fat 34g, Sat Fat 13g, Trans Fat 0.5g, Chol 205mg, Sodium 650mg, Total Carb 14g, Fiber 7g, Sugars 2g, Protein 16g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%