Crabmeat Stuffed Avocados Recipes Recipe For Zucchini

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CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

  • In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

MANDY'S CRAB STUFFED ZUCCHINI



Mandy's Crab Stuffed Zucchini image

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Provided by Mandy Blizzard

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 13

4 zucchini, ends trimmed
1 tablespoon butter
½ onion, finely chopped
1 clove garlic, finely chopped
½ green bell pepper, finely chopped
1 pound crabmeat
1 teaspoon ground paprika
salt and ground black pepper to taste
1 cup Italian seasoned bread crumbs
¼ cup mayonnaise, or as needed
¼ cup dry white wine
3 tablespoons butter, melted
½ cup shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
  • Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
  • Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g

CRABMEAT-STUFFED ZUCCHINI BOATS



Crabmeat-Stuffed Zucchini Boats image

This a delicious way to use up all that summer squash! I will often make this recipe on Sunday and then have an easy, nutritious lunch ready for the week.

Provided by Michelle Thompson Arndt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
2 large zucchini, trimmed and halved lengthwise
1 cup Italian-seasoned bread crumbs
1 ½ tablespoons dried parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound imitation crabmeat
2 ½ teaspoons lemon juice
½ teaspoon ground mustard
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.
  • Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.
  • Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.
  • Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.3 g, Cholesterol 40.2 mg, Fat 15.8 g, Fiber 4.6 g, Protein 16.6 g, SaturatedFat 5.3 g, Sodium 1775.6 mg, Sugar 13.5 g

CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories     main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

Steps:

  • In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

CREOLE CRAB STUFFED AVOCADOS



Creole Crab Stuffed Avocados image

Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).

Provided by januarybride

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 avocados, not overly ripe
2 tablespoons rice
10 crab sticks, chopped (I actually used canned crab)
2 tablespoons chopped tomatoes
2 -3 tablespoons mayonnaise
1 teaspoon mustard
3 drops Tabasco sauce
1 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped herbs (chives, thyme, basil or whatever you like)
salt & pepper

Steps:

  • Steam the rice and let it cool.
  • In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
  • Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
  • Dice the avocado.
  • Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
  • Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.

CALIFORNIA SPICY CRAB STUFFED AVOCADO



California Spicy Crab Stuffed Avocado image

These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furikake and drizzled with soy sauce. I've had this idea in my head all week, I wasn't exactly sure how it would come out but I'm obsessed with them, they came out so good!

Provided by Gina

Categories     Appetizer     Dinner

Time 10m

Number Of Ingredients 8

2 tablespoons light mayo (I used Hellmans *for whole30 use compliant 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 (I like Eden Shake or use sesame seeds)
2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

Steps:

  • In a medium bowl, combine mayo, sriracha and chives.
  • Add crab meat and cucumber and chive 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.

Nutrition Facts : ServingSize 1 /2 stuffed avocado, Calories 194 kcal, Carbohydrate 7 g, Protein 12 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 746 mg, Fiber 4 g, Sugar 1 g

SEAFOOD STUFFED ZUCCHINI



Seafood Stuffed Zucchini image

Great summer recipe for zucchini stuffed with shrimp, crabmeat, and cheese.

Provided by Bill Pollackov

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

4 zucchini, halved lengthwise
1 egg, beaten
½ pound cooked crabmeat, diced
½ pound cooked salad shrimp
2 teaspoons finely chopped garlic
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 cup Italian seasoned bread crumbs
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
  • In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.
  • Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.
  • Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 15 g, Cholesterol 112.7 mg, Fat 6.5 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 3.1 g, Sodium 480.5 mg, Sugar 2.5 g

CRAWFISH-STUFFED AVOCADOS



Crawfish-Stuffed Avocados image

This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.

Provided by Molly O'Neill

Categories     easy, quick, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 9

1/2 pound cooked crawfish tails
1 medium carrot, peeled and shredded
1/2 small zucchini, shredded
6 tablespoons fresh lime juice
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 large ripe avocados, halved and pitted
2 tablespoons chopped cilantro

Steps:

  • Place the crawfish, carrot and zucchini in a medium bowl. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them. Sprinkle with the cilantro and serve immediately.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 2 grams

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