Crab-Stuffed Avocados

Avocados are truly amazing. They are delicious and packed full of healthy and helpful essential vitamins and minerals. A truly delicious fruit that is frankly eaten more like vegetables. Avocados contain monounsaturated and poly unsaturated fats–the good ones recommended for  heart health–all the more reason to make them a staple in your diet. Most often they are used for guacamole. I love guacamole and make it often. In fact I’m making some later today. However, they are so very versatile. You can slice them, dice them and serve in a delicious salad, with omelets, salsa and so on.  Add them to healthy ‘green’ smoothies to  impart a rich creaminess or use them in whatever juice concoction you come up with.  I had some crabmeat on hand, so I thought I would make a quick salad plop into an avocado. 

Garnished with a few pieces of  crabmeat

With a little pinch of  Hot Picante Paprika–you know how I like my little ‘spice kick’

Ingredients

1 pound crab legs, cooked, chilled and shelled, or one 7 ounce can crabmeat chilled and drained.

2 hard-boiled eggs, chopped

1/4 cup each chopped celery, onion, red or green bell pepper

1/4 cup mayo or salad dressing  – adjust to your liking

1 tsp dry mustard

1/4 teaspoon salt – at your discretion of course

A little cracked black pepper

dash Worcestershire sauce

4 medium avocados

fresh lemon juice

paprika (optional)

Proceed:

Break crabmeat into pieces, removing any cartilage or shell pieces. Set aside several large pieces for garnishing. Combine remaining crabmeat, eggs, celery, onion, bell pepper, mayo, dry mustard, salt, and Worcestershire sauce and chill. Cut the avocados in half  the  lengthwise and remove the seeds. Scoop out a little of the avocado to make a small well for the crabmeat mixture. Brush the surface of the avocados with a little lemon juice to prevent oxidation or darkening. If needed, cut a very thin slice from the bottom of each half so they will stand steady.  Fill the avocado halves with the crab mixture, top with the reserved crabmeat and add a pinch of paprika if desired.

Avocados — the nice dark green color tells us that they are ripe. Give a gentle squeeze–they should yield to gentle pressure from your fingers. If they are very soft, they are too ripe and will be brown when you cut them. A perfectly ripe avocado will display a very smooth creamy greenish-yellow color

Oh that’s nice….color is perfect and the texture is soft and easy to smash…creamy

A little Avocado Info:

A one-ounce serving of avocado (about one fifth of an avocado or three slices) contributes:

  • Nearly 20 vitamins, minerals and beneficial plant compounds (phytonutrients)
  • Only 50 calories
  • Just 4 to 5 grams of fat, of which roughly 3.5 grams are mono- and polyunsaturated fat and just 0.5 grams are saturated fat
  • 1 gram of dietary fiber
  • Zero cholesterol
  • Only 3 grams of carbohydrates
  • With their mono- and polyunsaturated fats, avocados are a great stand-in for foods rich in saturated fat. As a sandwich spread, for instance, seasoned avocado offers the same creamy mouthfeel as other spreads.
  • Avocados are cholesterol and sodium free and more than 50 percent of the fruit’s fat content comes from monounsaturated fats.
  • Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.
  • Avocados contain 81 micrograms of the carotenoid lutein in a one-ounce serving, which some studies suggest may help maintain healthy eyes.
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