Crab Stuffed Avocado Recipe
Fresh lump crab salad, avocado, lemon infused olive oil, saffron aioli finished with red Hawaiian sea salt
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Ingredients
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Crab Salad
Avocado Preparation
Saffron Aioli
Method
Crab Salad Preparation
- 1
Combine Ingredients
In a mixing bowl, combine the fresh lump crab meat, finely chopped celery, red bell pepper, and green onions.
- 2
Add Dressing
In a separate small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Pour this mixture over the crab mixture and gently fold to combine. Adjust seasoning to taste.
Avocado Preparation
- 3
Prepare Avocados
Cut the ripe avocados in half and remove the pits. Carefully scoop out a little bit of the flesh to create a larger cavity for the crab salad.
- 4
Saffron Aioli Preparation
- 5
Make Aioli
In a bowl, combine the mayonnaise, saffron threads, minced garlic, lemon juice, and salt. Whisk until smooth and well combined.
Assembly
- 6
Stuff Avocados
Spoon the crab salad mixture into the avocado halves generously.
- 7
Top with Aioli
Drizzle the saffron aioli over the stuffed avocados.
- 8
Serve
Serve immediately, garnished with additional red Hawaiian sea salt if desired.