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Stuffed Crab Avocado

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


4 people


  • 1/2 cup canola mayonnaise
  • 1/4 cup fresh lemon juice
  • 3 tbsp chopped fresh tarragon
  • 1/2 tsp black pepper
  • 12 oz. lump crabmeat, shell pieces removed
  • 1 tbsp Frantoio Leccino Olive Oil
  • 2 ripe avocados, halved and pitted


  1. Combine the first 4 ingredients in a bowl; gently fold in crab.
  2. Heat a large cast-iron skillet over medium-high. Coat pan with olive oil and place avocado halves, cut sides down, in pan; cook until lightly browned (about 2 minutes).
  3. Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.
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