Crab Meat with Avocado

Name: Crab Meat with Avocado
Prep time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 200g cooked white and brown crab meat; 2 ripe avocados; 1 lime, zested, then halved; 1 tbsp mayonnaise; 2 tbsp chopped fresh coriander, plus a few leaves to serve; Pinch of fine salt; Freshly ground black pepper; Toasted sourdough or crackers, to serve (optional)

Crab meat with avocado is a light lunch or starter that comes together in 15 minutes without turning on the hob. Sweet crab, soft avocado, lime and coriander need very little help, so a spoonful of mayonnaise is enough to bind the filling. Served in the avocado shells with toast or crackers, it looks smart and needs no more effort than chopping and folding.

By Easy RecipesUpdated 15 September 20264.8(41 ratings)

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Total: 15 min
Prep: 15 min
Serves: 2
Per serving: 370kcal

Choosing the crab and avocado for crab meat with avocado

Dressed or picked crab from the fish counter is the easiest choice, and 200g is enough for two generous portions. Check the use-by date, keep it chilled until you need it and look for small pieces of shell as you drain it.

Pick avocados that are ripe but still firm enough to dice. Lime works better than lemon here, as it suits both the crab and the coriander.

Crab meat with avocado, step by step

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Drain the crab Tip the crab meat into a sieve or onto kitchen paper and press gently to remove any watery liquid. Check by hand for small pieces of shell and take them out.
Season the crab In a bowl, mix the crab with the mayonnaise, lime zest, coriander, the salt and a few twists of black pepper. Add a squeeze of lime juice and taste.
Prepare the avocados Halve the avocados and remove the stones. Use a spoon to scoop out most of the flesh, leaving a thin wall of about 5mm in the skins so they hold the filling. Dice the flesh and toss it with the juice of the other lime half.
Combine Fold the diced avocado into the crab gently, so the crab stays in visible pieces. Taste again and add more lime, salt or pepper if needed.
Serve Spoon the mixture back into the avocado shells, scatter over the coriander leaves and serve straight away, with toasted sourdough or crackers.

Serving ideas

Serve the filled avocados as a starter before a roast, or as a lunch with warm bread. A little chopped red chilli adds some heat. For another quick seafood and avocado lunch, try a prawn wrap with avocado, or serve the crab salad with dill and lemon alongside for a summer table.

Common problems and fixes for Crab Meat with Avocado

The filling is watery.: Crab holds liquid, especially if it came from a tub or a frozen pack. Press it dry in a sieve, and add the mayonnaise only after draining.
The avocado turns brown.: Toss the diced avocado in lime juice straight away and fill the shells just before serving.
The avocado is hard or mushy.: It should give slightly when pressed at the stalk end. A hard one can ripen in a paper bag with a banana, and an over-ripe one is best mashed on toast with the crab on top.

Frequently asked questions about Crab Meat with Avocado

Can you use frozen crab meat?

Yes, but defrost it fully in the fridge first, then press out the liquid in a sieve. Fresh or chilled crab usually has the best flavour and texture.

Should I use brown or white crab meat?

White meat is sweet and delicate, and brown meat is richer and stronger. A mix of both gives the most flavour. If you prefer a milder dish, use white only.

What can I serve with it?

Toasted sourdough, crackers, buttered brown bread or a rocket salad all work well. For a more filling lunch, add a few boiled new potatoes.

Can I make it ahead?

You can drain and season the crab up to 4 hours ahead and keep it covered in the fridge. Prepare the avocado at the last minute so that it stays green.

How did you like the recipe?

4.8 / 5 · 41 ratings