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Seafood Stuffed Avocados

Seafood Stuffed Avocados


"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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15 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.

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Read all reviews 83
  1. 126 Ratings

Most helpful positive review

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 dr...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 dr...

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 a...

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 actual...

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 ...

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 mixt...

After one bite of this, it was requested again for dinner tonight, so i think it's a winner. I used shrimp only, added the avocado back in, and tomatoes/red onions per another reviewer. I also a...

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 prefe...

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 lit...

Thanks for a delicious recipe! I left out the cucumber and the parsley (I didn't have any) and substituted dill weed for the parsley. It was delicious, and also taste good on top of a salad. ...

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