Seafood Stuffed Avocado Recipe

Make remoulade

In a medium bowl, whisk together 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole or whole-grain mustard, chopped capers, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity as desired. Refrigerate while preparing other components.

Prep seafood and mix

If shrimp are uncooked, bring a pot of salted water to a boil, add shrimp, cook 2–3 minutes until pink, then cool in an ice bath and chop into 1/2" pieces. In a bowl, combine 8 oz lump crab meat and 6 oz chopped cooked shrimp. Fold in 2 tbs finely diced celery, 2 tbs finely diced red bell pepper, 1 tbs finely diced red onion, 2 tbs chopped fresh chives, and 1 tbs chopped fresh parsley. Add 1 tbsp lemon juice, 1 tsp kosher salt and 1 tsp black pepper. Gently toss to combine.

Bind with remoulade

Add about 1/2 cup (adjust to taste) of the prepared remoulade to the seafood mixture and gently fold until coated but still light — you may not need the full amount. Chill the filling for 10–15 minutes to allow flavors to marry.

Prepare and toast bread

Preheat oven to 400°F (200°C) or heat a grill pan. Brush both sides of each bread slice lightly with olive oil (or spread softened butter). Sprinkle with a pinch of sea salt. Toast on a sheet pan for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill 2–3 minutes per side until char marks form. Keep warm.

Cut to planks

If desired, cut each toasted slice into long planks or diagonals for serving. Set aside.

Make vinaigrette

In a small jar or bowl, combine 1/4 cup fresh orange juice, 2 tbsp champagne vinegar, 1 tsp honey and 1/2 tsp Dijon mustard. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity.

Dress greens

Lightly toss 4 oz mixed baby greens with 1–2 tbsp of the orange champagne vinaigrette just before serving to coat evenly.

Prepare avocados

Halve 4 ripe avocados and remove pits. If cavities are small, scoop a tablespoon of flesh out and reserve (can be mixed into the seafood if desired). Brush the cut surfaces lightly with a few drops of lemon juice to prevent browning and season each cavity with a light pinch of salt and pepper.

Fill avocados

Spoon the chilled seafood-remoulade mixture into each avocado half, dividing evenly (about 3.5–4 oz filling per avocado half depending on cavity size). Pile slightly above the rim for a generous presentation.

Plate

Place a small bed of dressed mixed greens on each plate. Set two stuffed avocado halves on the greens. Arrange toast planks alongside. Garnish the stuffed avocados with a sprinkle of extra chives, microgreens if using, and a lemon wedge. Serve any extra remoulade on the side.

Optional: drizzle a teaspoon of orange champagne vinaigrette over the greens or lightly over the avocado edges for brightness. Serve immediately so the toast remains crisp and the avocados don’t brown.