Crab Salad Stuffed Avocados

These Crab Salad Stuffed Avocados are a healthy, low carb meal or appetizer, and they are super easy to prepare! The crab salad is made with a mixture of plain Greek yogurt and mayonnaise, celery, tomatoes, onion, scallions, lemon, and spices. The extra crab salad is great served over salad or eaten with crackers!

Being that Marylander that I am, I love good, fresh crab dishes. None of that canned stuff. It’s gotta be fresh and jumbo lump! Call me high maintenance, but there’s really no substitute for real, fresh lump crab. It’s the best! Growing up on lots of seafood and eating my weight in crabs every summer, you really appreciate the real deal. And this crab salad is SO AMAZING.

And it’s incredibly simple too! This just happens to be my favorite combination of ingredients, but you can totally cater the mix-ins and seasonings to your liking. I use mostly Greek yogurt to make it a little lighter, a touch of mayo for richness, lemon juice, garlic powder, onion powder, Old Bay (definitely a Maryland staple!), dried parsley, dijon, scallions, diced onion, celery, and diced cherry tomatoes.

It’s seriously the most incredible combo of flavors, and it’s so fresh and light! I will be eating this all summer long.

Fresh, jumbo lump crabmeat isn’t cheap, but it’s definitely 100% worth it for this recipe. For such a light salad with minimal ingredients, you really need phenomenal quality crab to make this salad shine. It’s definitely worth the splurge!

And the fact that we get to eat the crab salad out of avocados is the best part! In my opinion. I’m definitely a huge avocado addict (like every other millennial in the world).

#sorrynotsorry.

I mean, they’re just the best. And the creaminess of the avos with the fresh, light crab salad is absolutely insane in the best way!

These are a perfect light lunch, or even an appetizer if you’re entertaining this spring and summer. Or for Mother’s Day! They’d be SO perfect for brunch.

With mimosas and/or glasses of rosé. I wouldn’t steer you wrong.

I mean, look at that bite!

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Healthy Crab Salad Stuffed Avocados

These Crab Salad Stuffed Avocados are a healthy, low carb meal or appetizer, and they are super easy to prepare! The crab salad is made with a mixture of plain Greek yogurt and mayonnaise, celery, tomatoes, onion, scallions, lemon, and spices. The extra crab salad is great served over salad or eaten with crackers!

Course Appetizer, Brunch, Dinner, Lunch, Main, Side Dish

Cuisine Healthy, Keto, Lightened-Up, Low Carb

Prep Time 20 minutes

Servings 3 stuffed avocados (6 halves), plus extra crab salad

Author Molly | Spices in My DNA

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

1. In a medium mixing bowl, combine the Greek yogurt, mayonnaise, dijon, lemon juice, Old Bay, dried parsley, garlic powder, and onion powder. Season to taste with salt and pepper and whisk again to combine. Add the crabmeat, celery, cherry tomatoes, scallions, and onion and toss to combine. (I like to toss gently to keep the beautiful lumps of crabmeat intact!) Season to taste with additional salt and pepper if desired.

2. Stuff crab salad into the avocado halves and garnish with fresh parsley, a dash of Old Bay, and serve immediately with lemon wedges!

Recipe Notes

*It's super important that you use really high quality lump crabmeat of this recipe. Look for the jumbo lump crabmeat in the refrigerated part of the seafood section, not the canned stuff in the aisle.

*I love using avocado oil mayonnaise for this recipe. This is my favorite.

*You will have extra crab salad leftover. I love serving it over a salad or with crackers! It's best eaten within a day or two of preparing.

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!