We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa.

Robin Bashinsky
Recipe by Cooking Light June 2017

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Recipe Summary

Yield:
Serves 4 (serving size: 1 filled avocado half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a bowl; gently fold in crab.

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  • Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.

  • Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.

Nutrition Facts

266 calories; fat 18.8g; saturated fat 1.6g; mono fat 11.4g; poly fat 4.2g; protein 17g; carbohydrates 7g; fiber 5g; cholesterol 83mg; iron 1mg; sodium 556mg; calcium 96mg; sugars 1g; added sugar 0g.
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