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Avocado Crab Salad Boats - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Avocados (ripe but firm; plan on 1 avocado for every 2 boats)
  • Crab meat (8–10 ounces; lump or claw meat, drained and picked over)
  • Celery (1–2 ribs, finely diced)
  • Red onion or shallot (2–3 tablespoons, finely minced)
  • Fresh cilantro or parsley (2–3 tablespoons, chopped)
  • Lime (1–2, for juice and zest)
  • Mayonnaise (2–3 tablespoons; use avocado oil mayo if you like)
  • Dijon mustard (1 teaspoon)
  • Olive oil (optional, 1 teaspoon for extra silkiness)
  • Salt and black pepper
  • Old Bay seasoning or paprika (optional, for a classic seafood kick)
  • Jalapeño or red chili flakes (optional, for heat)
  • Cherry tomatoes or cucumber (optional, for garnish)
  • Lemon wedges (optional, for serving)

Method
 

  1. Prep the aromatics: Finely dice the celery and onion. Chop the herbs. If using jalapeño, seed it and mince it very small.
  2. Make the dressing: In a medium bowl, whisk together mayonnaise, Dijon, the zest of 1/2 lime, and the juice of 1 lime. Add a small pinch of salt, a few grinds of black pepper, and a pinch of Old Bay or paprika if using. If you like a silkier dressing, whisk in 1 teaspoon of olive oil.
  3. Mix the crab salad: Add the crab to the bowl. Gently fold in the celery, onion, herbs, and jalapeño (if using). Taste and adjust with more lime juice, salt, or seasoning. The salad should be bright, lightly creamy, and not too wet.
  4. Prep the avocados: Halve the avocados and remove the pits. Scoop out a tablespoon or two of flesh from each half to make a slightly larger well. Dice the scooped avocado and fold it into the crab salad for extra creaminess, if you like.
  5. Season the avocado halves: Squeeze a little lime over the cut surface and sprinkle with salt. This keeps them vibrant and flavorful.
  6. Fill the boats: Spoon the crab salad into each avocado half. Pile it up generously.
  7. Garnish and serve: Top with extra herbs, a dash of Old Bay or paprika, and chopped cherry tomatoes or diced cucumber for color and crunch. Serve with lemon or lime wedges.