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Avocado stuffed with crab and paprika mayonnaise recipe

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


  • 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

  • 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


  1. In a small bowl, mix the mayonnaise with 1 tsp of lemon juice, the paprika and garlic. Season, mix and set aside.
  2. 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.
  3. 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.

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