Crab-stuffed avocados

Prep: 10 mins


Serves 4
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

Nutrition and extra info

Nutrition: per serving

  • kcal204
  • fat19g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein6g
  • salt0.41g
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  • 100g white crabmeat
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful basil leaves, shredded with a few of the smaller leaves left whole, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 red chilli, deseeded and chopped
  • 2 avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.

  2. To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

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Comments (14)

snigatkins's picture

I chopped up the avocado and added spinach leaves and cherry tomatoes (and also a couple of slices of sourdough toast). Less a stuffed avocado, and more a salad, but still, pretty tasty!

andersant's picture

There are about 10g carbohydrate in half an advocado alone so I don't know how this has been calculated at 2g carbohydrate per serving!! Does anyone actually check the nutrition on these recipes? People should be wary of relying on the information given on here if they have specific dietary requirements.

cgibson1989's picture

I Itdone nutrition at college and will be 2g of which are sugars that's the part of nutrition labels that relate too low GI diet. And totally agree though they should put up total carbs along with of which are sugers, as not everyone no's that. I'm still going to give this a try I think

Gadget lady's picture

As I use rape seed oil in stead if olive oil. this was really good will do it again

rogermancs's picture

Oops, forgot to rate it :)

rogermancs's picture

Love the flavours and easy enough to make for a beginner like me.

strangeangel's picture

Works quite well with cream cheese instead of crab and small lettuce leaves chopped for anyone who doesn't like basil
This is lovely as a vegetarian starter.

rhikavok's picture

fantastic. Tasted restaurant quality. Wonderful set of flavours with beautiful soft avocado. an impressive starter. Will make again and again. Added more chilli and a squeeze of lemon.

ulrik1997's picture

Very enjoyable! Needed more mustard though.

millivanilli's picture

I really like this recipe - have made it about 4 / 5 times now. The chillie really sets it off. Really good and easy starter for a dinner party. Enjoy !

bahrain01's picture

Opps forgot to rate this!

bahrain01's picture

This recipe was really easy to prepare and looked fantastic, although initially I thought the mustard was too strong, once it has sat in the fridge for an hour the flavors seemed to blend better. It was light and you could clearly taste all the ingredient, there was nothing heavy about this. I did use more crab than the recipe suggested. I would definitely do this again.

yurrnae's picture

Whether it's crab or tuna that you use - the amount shown in the picture for this recipe looks woeful!
It would surely look much better to scoop out some of the flesh from the avocado and mix that through the crab/tuna - and a dollop of mayo.
And hopefully, I've remembered to brush the halved avocadoes well with lemon juice, so they flesh doesn't start to turn brown.

I have to say, also, that some garlic and onion would probably help the flavour too.

Questions (1)

cgibson1989's picture

Does this recipe serve 2 or 4 anyone?

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