Crab Stuffed Avocados
Fresh jumbo lump crab gets tossed with tomato, jalapeño, mango, and cilantro, then dressed with a combo of lime and sour cream before being stuffed into a halved avocado and served with plantain chips. Paired with a leafy green salad, this makes the perfect weekday lunch.
Ingredients
- 8 oz. jumbo lump crab, picked over
- 1 roma tomato, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 scallion, green and white parts separated, thinly sliced
- 1/4 c. finely chopped mango (from about 1 small mango)
- 2 tbsp. chopped fresh cilantro
- Kosher salt
- 2 tbsp. sour cream
- 1/2 tsp. chili powder, plus more for serving
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 2 tbsp. fresh lime juice, divided
- 4 ripe avocados, halved, pitted
- Flaky sea salt
- Plantain chips, for serving
Instructions
- Step 1
In a large bowl, combine crab, tomato, jalapeño, white scallion parts, mango, and cilantro; season with a pinch of kosher salt. Using a rubber spatula, fold until combined.
Step 2
In a small bowl, mix sour cream, chili powder, cayenne pepper, garlic powder, 1 tablespoon lime juice, and 3/4 teaspoon kosher salt until smooth.
Step 3
Scoop about 2 teaspoons flesh from each avocado half, leaving about a 1/4" border. Reserve flesh in a small bowl.
Step 4
Drizzle avocado halves with remaining 1 tablespoon lime juice; season with a pinch of sea salt. Mash reserved avocado flesh with a fork until smooth. Add 1/4 cup mashed avocado to sour cream mixture and mix until smooth. Add sour cream mixture to crab mixture and gently fold with spatula until combined.
Step 5
Arrange avocado halves on a platter. Spoon crab mixture into avocado halves. Top with green scallion parts and a sprinkle of chili powder. Serve with chips alongside.
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