Recipe by ANNIEKH
"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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flaked cooked crabmeat
cooked small shrimp
peeled and diced cucumber
chopped fresh parsley
ground black pepper
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!
Not very good, I just really didn't enjoy this.
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!
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!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Stuffed Avocados
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 190
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