Avocado Crab Boats

Featured in the Honolulu Star-Advertiser on June 19, 2019.

Avocado Crab Boats

Ingredients:

Avocado Crab Boats

  • 5 medium ripe avocados, peeled and halved
  • 1/2 cup mayonnaise
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 (6-ounce) cans lump crabmeat, drained
  • 1/4 cup chopped fresh cilantro, divided
  • 2 tablespoons minced chives
  • 1 serrano pepper, seeded and minced
  • 1 tablespoon capers, drained
  • 1/4 teaspoon pepper
  • 1 cup shredded pepper jack cheese
  • 1/2 teaspoon paprika
  • Lemon wedges

Directions:

Heat broiler. Place 2 avocado halves in a large bowl, mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves. Transfer to a 15x10x1-inch baking pan. Sprinkle with cheese and paprika. Broil 4-5 inches from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges. Makes 8 avocado halves.

Tip: Wear disposable gloves when cutting hot peppers and avoid touching your face; the oils can burn skin and severely burn eyes.

Approximate Nutrient Analysis per Avocado half:
330 calories, 29 g fat, 6 g saturated fat, 65 mg cholesterol, 400 mg sodium, 11 g carbohydrate, 7 g fiber, 0 g sugar, 11 g protein

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