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Crab-stuffed avocado with buttermilk dressing recipe

Crab-stuffed avocado with buttermilk dressing recipe

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This simple seafood salad uses avocados as the perfect pockets for holding sweet, lime-dressed crab meat. Drizzled with a tangy buttermilk dressing, this makes a tasty lunch idea that's ready in just 10 minutes. See method

  • Serves 2
  • 10 mins to prepare
  • 363 calories / serving
  • Vegetarian
  • Gluten-free


  • 100g (3 1/2oz) fresh or tinned white crab meat
  • 1 lime, zested and juiced
  • 1 tbsp finely chopped coriander
  • 1 shallot, finely chopped
  • handful baby salad leaves
  • 10 cherry tomatoes, halved
  • 2 avocados, halved and stoned

For the dressing

  • 2 tbsp buttermilk
  • 1 tsp Tabasco
  • 1 tsp mayonnaise
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    7g 36%
  • Sugars

    5g 5%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 6.9g Protein 14.5g Fibre 8.5g


  1. In a small bowl, combine the crab meat, lime zest, coriander and shallot. To make the dressing, mix the lime juice, buttermilk, Tabasco and mayonnaise in a small jug. Season well.
  2. Divide the salad leaves, tomatoes and avocado halves between 2 plates. Fill each avocado with the crab mixture, then drizzle over the dressing.

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