Dessert

Healthy Crab Salad Stuffed Avocados Recipe

Bynova cole January 26, 2026January 26, 2026

Introduction

This healthy crab salad stuffed avocado recipe is a delightful combination of fresh, creamy, and flavorful ingredients. Perfect for a light lunch or elegant appetizer, it’s easy to prepare and packed with nutritious goodness.

Three avocado halves with dark green, rough outer skin filled with a creamy mixture. The mixture is pale with small pieces of red, green, and white, topped with a sprinkle of red spice and a single green parsley leaf on each half. The avocado halves sit on a white plate with two yellow lemon wedges and a gold fork on the right side. The plate is on a white marbled surface, scattered with green parsley leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound jumbo lump crabmeat
3/4 cup plain Greek yogurt
3 tablespoons mayonnaise
1/2 teaspoon dijon mustard
Juice of 1/2 a lemon
1 teaspoon Old Bay seasoning, plus extra for garnish
1/2 teaspoon dried parsley
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste
3/4 cup diced celery
1/3 cup diced cherry tomatoes
1 scallion, thinly sliced
2 tablespoons finely chopped onion
3-4 avocados, halved and pitted
Chopped fresh parsley for garnish (optional)
Lemon wedges for serving (optional)

Instructions

Step 1: In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, dried parsley, garlic powder, and onion powder until smooth. Season with salt and pepper to taste.
Step 2: Gently fold in the jumbo lump crabmeat, diced celery, diced cherry tomatoes, scallions, and chopped onion. Toss carefully to keep the crab lumps intact and achieve an even mixture. Adjust seasoning if needed.
Step 3: Spoon the crab salad into each avocado half, filling the cavity generously but without overstuffing.
Step 4: Sprinkle a dash of Old Bay and chopped fresh parsley over the stuffed avocados for garnish. Serve immediately with lemon wedges on the side.

Tips & Variations

Use lump crabmeat for the best texture, but backfin crab can be substituted if preferred.
If you like more heat, add a pinch of cayenne pepper or a few drops of hot sauce to the dressing.
For a dairy-free version, replace Greek yogurt with mashed avocado or a vegan mayonnaise alternative.
Cherry tomatoes add a nice sweetness and color, but diced cucumber works well for a milder crunch.

Storage

Store any leftover crab salad separately in an airtight container in the refrigerator for up to 2 days. Avoid storing stuffed avocados together to prevent browning. When ready to serve, refill the avocado halves and enjoy. The crab salad can be served cold or at room temperature.

How to Serve

Three avocado halves with dark green, bumpy skin and light green smooth flesh are placed on a white plate. Each half is filled with a creamy white mixture containing small pieces of cucumber and red onion, lightly sprinkled with red spices and topped with a fresh green parsley leaf. A gold fork rests on the plate, which sits on a white marbled surface. In the background, there are blurred lemon wedges and another white plate with stuffed avocado halves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used in a pinch, but fresh jumbo lump crabmeat provides a superior texture and flavor for this recipe.

How do I prevent the avocados from browning?

To slow browning, sprinkle the avocado halves with a little lemon or lime juice before stuffing. It’s best to prepare and serve the stuffed avocados immediately for the freshest appearance.