CRAB SALAD STUFFED AVOCADOS Recipe

I turned lightened-up crab salad into Avocado Crab Boats garnished with mint and chopped pistachios, a bright, crunchy idea for brunch or lunch.

I love a good contradiction on a plate. The marriage of lump crab meat and ripe avocados makes me curious every time, people expect one flavor but get another and then they pause.

This Stuffed Avocado Salad reads like a weekend fancy but its actually grounded and fresh, not precious. It feels light yet a little indulgent, bright without shouting, and it keeps creeping into my head days after.

If you’re collecting Pescatarian Brunch Ideas this one won’t stop nagging at you till you try it. I say that even if youre skeptical about mixing the two, give it a second thought.

Ingredients

• Creamy, high in healthy fats and fiber, adds richness and subtle nutty flavor.
• lump crab meat: Lean, high in protein with delicate sweet flavor, keeps salad light.
• Tangy Greek yogurt, boosts protein and cuts mayo heaviness, adds moisture.
• Bright lemon juice, acidic punch that balances richness and gives fresh sour pop.
• Crunchy celery, low calorie veggie that gives texture and mild vegetal freshness.
• Toasty pistachios add crunch, healthy fats, a bit of salt and color.
• Fresh mint brings herby coolness, lifts flavors with bright aroma and zip.
• Green onion gives a mild onion bite, fresh color and subtle sharpness.
• Old Bay seasoning adds warm savory notes, paprika hints and savory depth.

Ingredient Quantities

• 2 ripe avocados
• 8 ounces lump crab meat
• 1/4 cup plain greek yogurt
• 3 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 1 celery stalk, finely chopped
• 2 tablespoons chopped green onion
• 1 small shallot, minced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped pistachios
• 1/4 teaspoon old bay seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Pick through the lump crab meat and remove any stray shells, then pat it dry gently with paper towels so the salad doesn’t get watery.

2. In a medium bowl whisk together the plain Greek yogurt, light mayonnaise and fresh lemon juice until smooth, then stir in the Old Bay, kosher salt and freshly ground black pepper.

3. Finely chop the celery, green onion, shallot, chives and fresh mint; coarsely chop the pistachios.

4. Fold the chopped celery, green onion, shallot, chives, mint and most of the pistachios into the dressing. Save a little mint and a few pistachio pieces for garnish.

5. Gently fold the crab into the dressed veg mixture, using a light hand so the lumps stay intact; taste and adjust seasoning or lemon if needed.

6. Halve the avocados, remove the pits and spoon out 1 to 2 tablespoons of flesh from each half; chop that scooped avocado and fold it into the crab mixture if you want a creamier filling, or leave it in the halves for extra avocado.

7. Spoon the crab salad into each avocado half, mounding it so each boat is nicely stuffed.

8. Sprinkle the reserved chopped pistachios and extra chopped mint and chives over the top, serve immediately and enjoy.

Equipment Needed

1. Medium mixing bowl, for whisking the yogurt and mayo and folding the crab so the lumps stay intact
2. Small bowl, to hold chopped pistachios and reserved herbs while you work
3. Whisk or fork, to blend the dressing smooth (a fork works fine if you dont have a whisk)
4. Cutting board, for chopping celery, onion, shallot, chives, mint and pistachios
5. Chef knife, sharp enough to mince shallot and chop pistachios without squashing them
6. Measuring spoons and 1/4 cup measure, to get the lemon juice, Old Bay and mayo amounts right
7. Spoon and melon baller or small spoon, to scoop and slightly hollow the avocado halves
8. Paper towels and a small plate or bowl, to pat the crab dry and check for stray shells

FAQ

CRAB SALAD STUFFED AVOCADOS Recipe Substitutions and Variations

• Lump crab meat: cooked shrimp (chopped) or canned lump crab meat work well, or try flaked smoked salmon for a bolder taste. If using shrimp, roughly equal weight and chop small so it fills the avocado nicely.
• Plain Greek yogurt: sour cream or crème fraîche for a richer, tangy texture; plain regular yogurt or blended cottage cheese give similar creaminess if you dont have Greek on hand.
• Light mayonnaise: replace with extra Greek yogurt or mashed avocado for creaminess, or a good vegan mayo if you want dairy free. You may need to tweak lemon and salt when you swap.
• Chopped pistachios: toasted almonds or chopped walnuts add crunch, pumpkin seeds (pepitas) or sunflower seeds are great nut free options and still give texture and a bit of nuttiness.

Pro Tips

– Pat and chill the crab, seriously. Even a little extra moisture will water down the whole salad, so press it gently in paper towels and pop it in the fridge for 10 minutes before mixing. Cold crab also holds lumps better and tastes fresher, so dont skip the chill.

– Be super gentle when you combine things, use a wide rubber spatula or two forks and fold, dont smash. If you overwork the crab the pretty lumps turn into mush, and that defeats the whole point of this dish.

– Toast the pistachios and save some whole pieces for garnish, it makes a huge difference. A quick 2 minute toast in a dry skillet brings out the oils and flavor, then let them cool completely before chopping so they stay crunchy.

– Prevent avocado browning by tossing any scooped avocado flesh with a squeeze of lemon right away, or only fill the halves right before serving. And if you want a brighter finish, sprinkle a tiny pinch of flaky salt on top just before serving, it perks up everything.