Recipe Library

California Spicy Crab Stuffed Avocado

Creamy crab laced with spicy sriracha and bright chives nestles into buttery avocado alongside crisp cucumber. A drizzle of soy sauce and a sprinkle of furikake add salty crunch that lingers with each silky bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

California Spicy Crab Stuffed Avocado
Total
10 min
Prep
10 min
Serves
1

Nutrition per Serving

Calories
397
Protein
13g
Carbs
34g
Fat
26g
Fiber
9g
Sugar
10g
Sodium
1794mg

Ingredients

  • 2 tbsp light mayo (I used Hellmans *for whole30 use compliant mayo)
  • 2 tsp sriracha (plus more for drizzling)
  • 1 tsp chopped fresh chives
  • 4 oz lump crab meat
  • 1/4 cup peeled and diced cucumber
  • 1 small Hass avocado (about 4 oz avocado when pitted and peeled)
  • 1/2 tsp furikake (I like Eden Shake or use sesame seeds)
  • 2 tsp gluten-free soy sauce (coconut aminos for whole30/paleo)

Instructions

  1. In a medium bowl, combine mayo, sriracha and chives. Add crab meat and cucumber and chive and gently toss.
  2. Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  3. Fill the avocado halves equally with crab salad. Top with furikake and drizzle with soy sauce.