Crab and Mango Stuffed Avocado Halves
| Servings | Prep Time |
| 6people | 10minutes |
|
|
Ingredients
- 1in limefinely zested then cuthalf
- 2tablespoons olive oil
- 1tablespoon Dijon mustard
- 2tablespoons chopped parsley
- 1handful fresh basil leavesshredded – retain a few of the smaller ones to garnish each serving
- 1/2 Mangopeeled and diced well
- 1/3cup red bell pepperscoarsely minced
- 1/3cup red onioncoarsely minced
- 1/2 jalapeno pepper; seededstemmed and minced finely
- fresh black peppera generous grating
- sea saltto taste
- 1/2pound lump crabmeat
- 3 large avocados *
Instructions
- In a medium mixing bowl, squeeze the juice from ½ lime. Whisk in the olive oil, Dijon mustard and parsley, and whisk well. Add, and stir until well coated, the lime zest, mango, red onion, red pepper and jalapeno pepper.
- Flake in half of the crab meat, leaving the remainder in chunk form and fold it in with the basil, salt and pepper. Check seasonings, then set aside to prep the avocados.
- Slice the avocados in half and remove the large pit. To prevent the flesh from turning dark, squeeze the remaining lime half over the avocado, using it to spread the juice evenly.
- Give the crab salad one last toss, then mound into the avocado halves, portioning out equally. If you have more than will fit into the avocado, add a small spoonful on the side and garnish with a basil leaf.
Recipe Notes
*To make the avocado halves more stable and prevent tipping and sliding on your plates, slice off a thin layer of the skin on the rounded, bottom side. This will level the bottom and the avocado flesh will ‘grip’ the plate’s surface.
This recipe calls for lime zest. If you don’t have a suitable zester than you should check out Foodal’s guide.
