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!
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
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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.
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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
*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.