CALIFORNIA SPICY CRAB STUFFED AVOCADO

CALIFORNIA SPICY CRAB STUFFED AVOCADO
Adapted from skinnytaste.com
CALIFORNIA SPICY CRAB STUFFED AVOCADO

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from skinnytaste.com

Ingredients

  • 2

    tablespoons light mayo

  • 2

    teaspoons sriracha, plus more for drizzling

  • 1

    teaspoon chopped fresh chives

  • 4

    oz lump crab meat

  • 1/4

    cup peeled and diced cucumber

  • 1

    small Hass avocado (about 4 oz avocado when pitted and peeled)

  • 1/2

    teaspoon furikake or sesame seeds

  • 2

    teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

  • NOTE: Furikake is a is a dry Japanese seasoning

Directions

• In a medium bowl, combine mayo, sriracha and chives. • Add crab meat and cucumber and gently toss. • Cut the avocado open, remove pit and peel the skin or spoon the avocado out. • Fill the avocado halves equally with crab salad. • Top with furikake and drizzle with soy sauce

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: