Description

A fresh and flavorful Crab Salad Stuffed Avocados recipe combining tender crab meat with crisp vegetables, creamy crème fraîche, and zesty lemon juice, all served in ripe avocado halves and topped with crunchy pistachios for a delightful appetizer or light meal.

Ingredients

Crab Salad

8 ounces crabmeat
⅓ cup crémé fraiche
¼ cup celery, chopped fine
2 tablespoons red onion, minced
2 tablespoons red bell pepper, minced
1 tablespoon fresh mint, chopped
1 tablespoon fresh lemon juice
1 ounce finely grated Swiss cheese
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper

For Assembling

3 avocados
¼ cup chopped pistachios

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Instructions

Prepare Crab Salad: Drain all liquid from the crab meat to avoid excess moisture. In a medium bowl, combine the crab meat with crémé fraiche, finely chopped celery, minced red onion, minced red bell pepper, chopped fresh mint, and fresh lemon juice. Mix thoroughly to blend all flavors well.
Season the Mixture: Stir in the finely grated Swiss cheese, then season with kosher salt and freshly ground black pepper. Mix gently to distribute the seasoning evenly without breaking up the crab meat.
Prepare Avocados: Slice each avocado in half lengthwise and carefully remove the pits. Ensure the cavity is clean and ready to hold the salad.
Assemble Stuffed Avocados: Spoon approximately ⅓ cup of the prepared crab salad mixture into the cavity of each avocado half, filling it generously.
Garnish and Serve: Sprinkle the stuffed avocados with chopped pistachios for a crunchy texture and extra flavor. Add additional fresh mint leaves if desired before serving immediately.

Notes

Use fresh lump crabmeat for the best texture and flavor.
Crème fraîche provides creaminess with a slight tang; sour cream can be a substitute but will alter the flavor slightly.
To prevent avocados from browning if not serving immediately, brush the avocado flesh with a little lemon or lime juice.
This recipe can be doubled easily for larger gatherings.
For a spicier kick, add a pinch of cayenne pepper or diced jalapeño to the crab salad.