Crab Stuffed Avocados

Jonah Crab-Stuffed Avocados is one of my favorite ways to serve Jonah crab from Maine. You can do this under the broiler when it’s cold, but today I’m outside and using my grill!

Recipe provided by

Ingredients

8 ounces Maine Jonah crabmeat Shop

2 limes, juiced
3 tablespoons mayonnaise
2 tablespoons chopped fresh dill or tarragon
4 avocados, halved with pit removed
Maine Sea Salt
Crushed red chile flakes
¼ cup extra-virgin olive oil
Hot Sauce

Serves: 4

Directions

Pick through the crabmeat and discard any bits of cartilage. Gently mix the crab with the lime juice, mayonnaise, and dill. Preheat the broiler to low and place the rack in the position closest to the heat. Cut the avocado halves in their skins by making several slices in a checkerboard fashion. Season the avocados with salt and chile flakes and slide under the broiler to warm through. Remove from the broiler. Divide the crab mixture among the avocados and drizzle each with ½ tablespoon of olive oil. Increase the broiler heat to high, slide the stuffed avocados under the broiler, and cook until they have browned slightly and the crab is heated through. Serve with hot sauce.