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Avocado stuffed with crab and paprika mayonnaise recipe

3 ratings

The buttery, creamy texture and mild, nutty flavour of avocado make it a wonderful accompaniment to delicious, salty crab meat in this quick and easy meal. See method

Serves 2
10 mins to prepare
495 calories / serving
Dairy-free

Ingredients

3 tbsp low-fat mayonnaise
1 lemon, quartered
¼tsp smoked paprika
1⁄2 clove garlic, mashed
2 ripe avocados
6 cherry tomatoes, halved
100g (31⁄2oz) white crab meat
2 tbsp fresh chives, chopped

Each serving contains

Energy
2045kj
495kcal 24%
Fat
45g 64%
Saturates
10g 48%
Sugars
2g 2%
Salt
1.1g 18%

of the reference intake
Carbohydrate 4.6g Protein 13.2g Fibre 8.8g

Method

In a small bowl, mix the mayonnaise with 1 tsp of lemon juice, the paprika and garlic. Season, mix and set aside.
Halve the avocados and use a hot metal spoon to slip it out of its skin. Alternatively, you can leave it in the skin and spoon out the flesh while eating it. Squeeze two lemon quarters over the avocado to stop the flesh turning brown.
Put two avocado halves on each plate, then fill each avocado with tomatoes and crab and top with the mayonnaise. Sprinkle with chives and serve with the remaining lemon wedges.

See more Avocado recipes