Seafood Stuffed Avocados Recipe - Allrecipes.com
Seafood Stuffed Avocados Recipe
  • READY IN 15 mins

Seafood Stuffed Avocados

Recipe by  

"Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
  2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2006

Couldn't get enough of this...we loved it! I used frozen cooked cocktail shrimp & a can of fancy white crab meat (finally found a recipe that the cheaper stuff is good in!). I used lite ranch dressing instead of mayo & I used Old Bay instead of salt. And I probably used an extra tbp. of cucumber (I wouldn't suggest leaving it out...it adds a lot to the dish). The filling was really, really good w/ the avocado!

 
Most Helpful Critical Review
Feb 15, 2012

Not very good, I just really didn't enjoy this.

 
Jul 31, 2006

I added onion/garlic powders, dill weed and minced red onion. I couldn't see the purpose of wasting a perfectly wonderful avacado just to use the shell as a bowl, so I chopped the avacado meat and added it into the mix. This made a great lunch Annie and thanks!

 
Feb 18, 2009

This was a hit as the second course of my Valentine's dinner. Like other's have said already, I saw no point in wasting a perfectly good avocado, so decided to make it part of the meal. I actually did not stuff them at all. I sliced the avocado, squeezed a lime over it(both for flavor and to prevent browning), and used it as a bed for the filling. For the filling, my valentine is allergic to shrimp, so I used premium crab to make up for the lack of shrimp - the jumbo lump crab -, I also put a little extra cucumber (someone here already said it, but it bears saying again, the cucumber really makes the dish, so don't leave it out),some fresh dill, and although it was valentine's day, I couldnt help adding a few dashes of garlic powder - it was the perfect touch. I served it on top of the lime-soaked avocado slices - DELICIOUS! So good in fact, my valentine was hesitant to move on to the next course!

 
Dec 26, 2006

Didn't want to waste avocado by scraping out the flesh so I t sliced the peeled avocado and served with the shrimp/ crab filling. I also added a little salsa sauce to he mixture. Made a great starter to Christmas lunch.

 
Feb 15, 2008

One word: YUMMY! I followed on reviewer's advice and used Ranch dressing in lieu of the mayo. I used fat free Ranch dressing, and it gave it an extra kick. I also left a lot of the avocoado mixture in and smushed the crab/shrimp mixture into the halves. I would just have to go back to replace the filling I ate. I love avocado and didn't want to waste it. Leaving the avocado gave it an extra boost to the texture and made it more hearty. I also doubled the amount of cucumber, which gave it an extra crunch. I ended up eating both halves of the avocado! YUMMY! The mixture is also good on top of crackers and toast! This is an excellent recipe and will become a staple in my cookbook!

 
Feb 13, 2007

I added the avocado also and didn't use the shell. I served it on lettuce leaves. It was an interesting dish but I thought it was a bit bland. Maybe I didn't add enough pepper or I just prefer things with alot of pepper. I'm not sure. I didn't use cucumber so perhaps that's why. Next time, I'll cut back on the mayo and add more fresh ground pepper and perhaps a little cayenne. Overall, it was good, quick and easy. I threw it together in under 5 minutes which is a major plus for me.

 
Jun 09, 2005

These are really good for a light lunch. I omitted the cucumber, used cilantro instead of parsley, and added the chopped avocado in the mixture. I also added some spices to jazz things up a little because otherwise it's fairly bland. By experimenting with my ingredients and seasonings I've discovered a mixture that I really like. I've made these many times now!

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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