Healthy Crab Salad Stuffed Avocados Recipe
This Healthy Crab Salad Stuffed Avocados recipe features jumbo lump crabmeat blended with a creamy, tangy dressing made from Greek yogurt and mayonnaise, seasoned with Old Bay and fresh herbs. Served inside ripe avocado halves, this dish is a refreshing, nutritious, and elegant option perfect for a light lunch or appetizer that balances protein, healthy fats, and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Crab Salad Dressing
- 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
Crab Salad Mix
- 1 pound jumbo lump crabmeat
- 3/4 cup diced celery
- 1/3 cup diced cherry tomatoes
- 1 scallion, thinly sliced
- 2 tablespoons finely chopped onion
Assembly
- 3–4 avocados, halved and pitted
- Chopped fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Prepare the dressing: In a medium mixing bowl, whisk together the 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, ensuring the flavors are well combined.
- Combine the crab salad: Gently fold in the jumbo lump crabmeat, diced celery, diced cherry tomatoes, thinly sliced scallions, and finely chopped onion into the dressing. Toss carefully to keep the crab lumps intact and achieve an even mixture. Adjust seasoning with additional salt and pepper if needed.
- Stuff the avocados: Carefully spoon the prepared crab salad into each avocado half, filling the cavity generously without overstuffing to preserve the presentation and texture.
- Garnish and serve: Sprinkle a dash of Old Bay seasoning and chopped fresh parsley over the stuffed avocados for color and extra flavor. Serve immediately with lemon wedges on the side to add a bright, citrusy note to each bite.
Notes
- Use jumbo lump crabmeat for the best texture and flavor; canned crab can be used in a pinch but may alter the texture.
- Adjust Old Bay seasoning according to your spice preference.
- Serve immediately after stuffing to prevent avocados from browning.
- For a lighter option, use all Greek yogurt instead of mayonnaise.
- This salad can be prepared in advance but add avocado just before serving to maintain freshness.
Keywords: crab salad, stuffed avocados, healthy crab recipe, avocado recipes, seafood salad, no-cook crab salad, light lunch, low fat seafood dish
