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Crab-stuffed avocados

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

  • Prep: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 204
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 6
  • Fat 19
  • Fibre 2
  • Salt 0.41

Nutrition per serving

  • Calories 204
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 6
  • Fat 19
  • Fibre 2
  • Salt 0.41

Ingredients

  • 100g white crabmeat
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
  • 1 red chilli, deseeded and chopped
  • 2 avocados

Tip

Tip
For a cheaper version, mix the same ingredients with some flaked tinned tuna rather than crab.

Method

  1. To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.

  2. To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

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