Crab and Shrimp-Stuffed Avocados


Crab and Shrimp-Stuffed Avocados

If you like to sleep in on the weekends and eat brunch instead of breakfast, this recipe 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 in plastic wrap on a plate and store them in the refrigerator until you’re ready to serve them.

Flavour boost

If you enjoy a creamier filling, add a couple of tablespoons (30 mL) of mayonnaise or sour cream for a tangier flavour. Shredded carrot, minced red onion, and even chopped mango can take the filling to a sublime next level. Experiment to find your flavourful enhancements.

Excerpted from The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals, by Andy DeSantis RD MPH and Michelle Anderson, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.


4 avocados, pitted

1/2 lb (227 g) crabmeat

1/2 lb (227 g) cooked shrimp, peeled, deveined, and roughly chopped

1 red bell pepper, seeded and finely chopped

1 scallion, sliced on the bias

Sea salt, for seasoning

Freshly ground black pepper, for seasoning


Scoop out centre of avocados, leaving a 1/2 in (1.25 cm) layer of fruit in each half. Transfer the scooped-out portion to a large bowl and set avocado halves aside. Add crabmeat, shrimp, bell pepper, and scallion to bowl and mix well. Season filling with salt and pepper, to taste.

Spoon seafood filling into avocado halves and serve immediately.

Each serving contains: 418 calories; 23 g protein; 28 g total fat (4 g sat. fat, 0 g trans fat); 19 g total carbohydrates (3 g sugars, 12 g fibre); 466 mg sodium

Source: Book review: The Easy 5-Ingredient Pescatarian Cookbook


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