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CALIFORNIA SPICY CRAB STUFFED AVOCADO

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CALIFORNIA SPICY CRAB STUFFED AVOCADO 0 Picture

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

Details

Adapted from skinnytaste.com

Preparation

Step 1

• 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

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