CRAB-STUFFED AVOCADOS
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
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
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
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
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
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
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
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
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
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
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
Time 10m
Number Of Ingredients 8
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
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
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
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
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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- Preheat oven to 400F. Line a baking pan with foil. Slice the zucchini in half the long way, and scoop out the flesh using a melon baller leaving about 1/2-inch thick skins. Reserve the flesh and set aside. Drizzle the zucchini flesh side with 1 tsp olive oil and season with 1/2 tsp salt and 1/2 tsp pepper. Place on the foil, hulled side down. Bake for 10 minutes.
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- When the zucchini is done baking, remove from the oven and set aside leaving the oven on. Transfer the crab mixture to a bowl. Add in 1/3 cup of panko and 1 cup of gruyere. Gently combine. The mixture will be loose but will clump slightly if pressed together.
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- Stuff crab salad into the avocado halves and garnish with fresh parsley, a dash of Old Bay, and serve immediately with lemon wedges!
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