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California Spicy Crab Stuffed Avocado

Spicy crab meat mixed with cucumber and mayo, stuffed in avocado halves, topped with furikake and drizzled with soy sauce.
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Course: Appetizer, Dinner
Cuisine: American
Keyword: avocado, crab, keto, low-carb, spicy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 244kcal

Ingredients

  • 2 tbsp light mayo
  • 2 tsp sriracha plus more for drizzling
  • 1 tsp fresh chives chopped
  • 4 oz lump crab meat
  • 1/4 cup cucumber peeled and diced
  • 1 small Hass avocado
  • 1/2 tsp furikake
  • 2 tsp gluten-free soy sauce or coconut aminos for whole30/paleo

Instructions

  • In a medium bowl, combine mayo, sriracha, and chives.
    2 tbsp light mayo, 2 tsp sriracha, 1 tsp fresh chives
  • Add crab meat and cucumber; gently toss.
    4 oz lump crab meat, 1/4 cup cucumber
  • Cut the avocado open, remove the pit, and peel or spoon out the flesh.
    1 small Hass avocado
  • Fill the avocado halves with crab salad.
  • Top with furikake and drizzle with soy sauce.
    2 tsp gluten-free soy sauce, 1/2 tsp furikake

Notes

  • For Whole30, use compliant mayo.
  • You can substitute imitation crab if preferred.
  • These can be made ahead; just add the avocado just before serving to prevent browning.

Nutrition

Serving: 0.5stuffed avocado | Calories: 244kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 703mg | Potassium: 637mg | Fiber: 7g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg