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

Nutrition per serving

  • kcal 204
  • fat 19g
  • saturates 2g
  • carbs 2g
  • sugars 1g
  • fibre 2g
  • protein 6g
  • salt 0.41g


  • 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


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


  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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