Crab and Mango Stuffed Avocado Halves

This dish is ideal as an appetizer or for a light lunch. The creamy avocado is a delicious backdrop for the sweet mango and savory crab mixture, and it can also be plated in a “stack” instead for a nice presentation.

Crab and Mango Stuffed Avocado Halves | Foodal.com

The stack is formed by scooping out the avocado, dicing it, then stacking it in a mold with a scoop of the crab on top.  Everything will hold together nicely when the mold is lifted off.

Crab and Mango Stuffed Avocado Halves - Recipe | Foodal.com

Be sure to check out our tips for preparing crab before attempting this recipe.

Looking for a nice mango dessert to round out the meal? Check out our festive mango tequila sorbet recipe here. Or, to add a zing of sweetness and spice to your meal, make some mango salsa to top and garnish.

Recipe for Crab and Mango Stuffed Avocado Halves | Foodal.com
Crab and Mango Stuffed Avocado Halves
Votes: 0
Rating: 0
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Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
Recipe for Crab and Mango Stuffed Avocado Halves | Foodal.com
Crab and Mango Stuffed Avocado Halves
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
Ingredients
  • 1 in lime finely zested then cuthalf
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped parsley
  • 1 handful fresh basil leaves shredded – retain a few of the smaller ones to garnish each serving
  • 1/2 Mango peeled and diced well
  • 1/3 cup red bell peppers coarsely minced
  • 1/3 cup red onion coarsely minced
  • 1/2 jalapeno pepper; seeded stemmed and minced finely
  • fresh black pepper a generous grating
  • sea salt to taste
  • 1/2 pound lump crabmeat
  • 3 large avocados *
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe for Crab and Mango Stuffed Avocado Halves | Foodal.com

 

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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

22 thoughts on “Crab and Mango Stuffed Avocado Halves”

  1. This is another great light recipe for summer. I love crab and avocado, but have never combined the two. I like this idea, and adding mango into the mix will definitely sweeten the dish. I’ve already checked out the afore mention guide, so I am looking forward to trying out this and the other cooking techniques and recipes.

    • It’s a wonderful combination of flavors Diane, and the mango really does add some sweet highlights – which are nicely toned down with the lime.

  2. Goodness, Lorna, you’ve done it again! Mangoes and avocados are two of my favorite foods. I never thought about combining them. I don’t have a lot of experience with crab, and I have a family member who is allergic to shellfish. Pardon my ignorance, but would tuna be an acceptable substitute? Also, would cilantro and lime add anything to this recipe, or would the flavors clash? Thanks.

    • Bummer about the shellfish allergy, but I don’t see any reason why tuna wouldn’t work. It’ll be a different flavor, but, why not? Grilled and cubed chicken makes a nice alternative as well.

      • I have a different issue. I’m allergic to the avocado. Is there a substitution I could make? This filling sounds absolutely wonderful. I wonder if I might hollow out a piece of yellow squash of zucchini and fill it instead. Do you think squash would be too sweet?

        I’d appreciate your recommendation if you have any ideas.

        I suppose it could be served over a bed of lettuce of something as well. Maybe some fresh baby spinach?

        • A bed of spinach or greens is nice Zyni, and I think summer squash would work too. Or you could scoop out a ripe pear, mango or a firm tomato. Hollow out a pepper maybe?

  3. This looks so amazing! Definitely looks like something I’m going to try check out and make, once I get the ingredients in. I’ve been using avocado and crab a lot lately in my recipes, but I’ve yet to combine the two. Great idea, it looks like it turned out fantastic!

  4. Kind of iffy making this since I saw jalapeno pepper is an ingredient and I don’t really like spicy things but this just looks too good not to try! I really like that last tip for making your avocados stable on your plate. That’s something we might overlook after we’ve done everything but is also important. Thanks for this recipe!

    • Well, there’s nothing worse than having to chase food all over your plate! And leveling the avocado is a slick way to make it stay put. Hope you like them with or without the peppers.

  5. Did this recipe just incorporate my favorite form of protein, seafood, and one of my favorite fruits into one dish? I can’t believe it! I thought stuffed mushrooms with lump crab meat was good, but this is going to be one heck of a contender. Thanks for sharing!

    • It did Sevrin, and if you like stuffed mushroom caps with crab I think you’ll enjoy this dish too. The mango and crab make an awesome combo…

  6. What a wild combo! I don’t know. I’d have to taste this one to see. Ever since the Enzyme Eating plan I did years ago I separate fruit from other foods. It is supposed to digest better. I might just give this one a shot though because it is so interesting. Maybe just a bit less mango, this usually helps. I kind of want to scoop out the avocado and mash it into the rest. Dice it up a little. Probably wouldn’t look as nice as this.

    • It is unusual, but a compelling flavor combo. And taking out some of the avocado makes more room for the stuffing, which is okay in my kitchen. Maybe just slice or dice it and serve on the side as a bit of a garnish.

  7. This looks pretty good. Definitely different for me. I wonder if you still get a little bit of avocado in there from the bottom when you eat it. I’m not a huge fan of crab, but this looks like it might be an exception.

    • You can leave in as much avocado as you like harpazo22, and it’s a pretty nice combo of flavors…. might just change your mind about crab!

  8. I absolutely love the sound of this recipe! My favorite kind of dish is sweet and savory, so this would be the perfect dinner idea for my boyfriend and I. Seafood is also my favorite kind of food; however, it’s so hard getting my boyfriend to eat seafood. He likes avocados and he love mangos and if we put crab in it, I think he would fall in love! When I decide to make this, how long will leftovers stay good in the fridge? Also, could I freeze it for a later time? Thank you for this delicious post!

    • Alas, it’s not the longest-lasting of recipes Soraya… the mix can be stored in an airtight container in the fridge for a couple of days. And if you use fresh crab, it will keep in the freezer for 3 months. Hope you and your boyfriend enjoy it!

  9. This sounds like a perfect combination of flavors and textures. A great dish to have with champagne. a friend is having a 60th birthday party in a couple of weeks and we’re all contributing dishes. I’m on the hors d’oeuvres list – this might be what I make.

  10. This is such a good idea! I picture myself eating this one on the beach, you know, sand, sea, how weather and a refreshing food. One of my favorite things in life is probably avocados, they are extremely practical and you can do a lot of things with them, and also, they are not expensive at all. I’m not a really big fan of mango, so I guess that I would do my research to know what other fruit can I use as a substitute.
    Thanks for sharing!

    • It does say “summertime”, doesn’t it?!

      For a fruit substitute, try to keep a similar texture and in that sweet/tart flavor realm… kiwi fruit, papaya, or maybe pineapple would work.

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