Spicy Citrus Crab Salad Stuffed Avocados

We are finally back and (almost) ready to rock n’ roll!  As you may have noticed, we have been switching stuff up a bit on Zest….but it’s still the same home of fun DIY’s and recipes shared with a little bit of our wacky life stories.  We are still very much a work in progress, but feel free to comment if ya want to see any specific changes.  We LOVE hearing from you guys!

Back to the order of business.  It is a gorgeous Saturday morning and the perfect time for a delicious recipe that celebrates the feeling of sun and summer.  I don’t know about you, but I am gloriously addicted seafood.  Yep, I am one of those weirdos who salivates at the site of oysters and anchovies.  Sorry, but not sorry.  Even if that sounds crazy to you, I’m sure you can get behind my shellfish addiction.  I have always loved shellfish, but when I honeymooned in Maine 19 years ago (gulp…yep not ashamed of my age y’all…wearing it with pride), it took on a whole new level of infatuation for me.  There is something amazing about smelling the sea, hearing the screech of gulls and chomping down on the sweet and buttery meat of crab right out of the shell.  It’s magic!  It’s a meal that transports me every time, but it’s not a luxury for everyday, right?  Well, I created this healthy and fresh recipe to take me back…even if it’s just in my own backyard!

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At it’s heart, this is a chop and dump type of recipe.  I like all the flavors to blend into one bite, so chop all the veggies nice and small.  It doesn’t take long and the difference is worth it!

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When it comes to prepping the avocados, you do not want to miss out on the dark green outer rim of flesh. Not only is it beautiful, but it is packed with nutrients.  To avoid missing it by scraping the flesh, peel your avocados!  Start by cutting your avos in half, then remove the seed and use a pairing knife to gently split the skin at one side.  Now you have a corner to grab and peel back the skin.  It is crazy easy if the avocados are ripe.

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Once your avocado halves are all peeled and you have seasoned them with salt, it’s time to fill ’em up with yumminess.

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You guys!  This is beyond delicious and so crazy simple to make!  It’s best when eaten fresh, but the crab salad can be made a day ahead to keep life easy if ya want.

Happy Saturday and happy weekend!

xoxo

Chanda

 

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