Crab-Stuffed Avocados

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.
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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: Serves 8
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1 cup mayonnaise

Juice of 2 lemons

¼ cup prepared horseradish

2 tsp. chopped fresh chives

2 tsp. Dijon mustard

1 tsp. white wine vinegar

1 pinch cayenne pepper

1½ tsp. salt

Freshly ground black pepper

1 lb. Louisiana jumbo lump crabmeat

4 avocados, halved and pitted

Baby greens for garnish


  1. In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.