If you like to sleep in on the weekends and eat brunch instead of breakfast, this recipe for Crab- and Shrimp-Stuffed Avocados is for you. You can whip up these scrumptious avocados the night before as long as you brush the cut edges with a little lemon juice and add a squeeze of citrus to the filling to prevent the avocados from oxidizing and turning brown. Cover them tightly and store them in the refrigerator until you’re ready to serve them.
Excerpt from Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals by Andy De Santis, RD, MPH, and Michelle Anderson, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
Ingredients
- 4 avocados halved and pitted
- 1/2 lb crabmeat
- 1/2 lb cooked shrimp peeled, deveined, and roughly chopped
- 1 red bell pepper seeded and finely chopped
- 1 scallion sliced on the bias
- Sea salt and freshly ground black pepper for seasoning
Instructions
- Scoop out centers of avocados, leaving a 1/2 inch layer of fruit in each half. Transfer the scooped-out portion to large bowl and set avocado halves aside. Add crabmeat, shrimp, bell pepper, and scallion to the bowl and mix well. Season filling with salt and pepper to taste.
- Spoon seafood filling into avocado halves and serve immediately.
Notes
Favored flavor
If you enjoy a creamier filling, add a couple of tablespoons of mayonnaise or sour cream for a tangier flavor. Shredded carrot, minced red onion, and even chopped mango can take the filling to a sublime next level. Experiment to find your favorite enhancements.
