I’m a big fan of avocados, but this hasn’t always been the case. I hadn’t tried an avocado until traveling to Ecuador. I remember my mother-in-law opening a window to reach out and pick a ripe avocado off the tree in her front yard. She sliced it, sprinkled it with salt and served it alongside a simple lettuce salad dressed with fresh-squeezed lime juice for lunch.
I was pretty spoiled by the simplicity of this fruit, yes – avocados are classified as a fruit because they botanically fit the criteria of a berry. To this day, my favorite way to enjoy an avocado is still sliced with a sprinkle of salt, but I’m also intrigued by the endless possibilities. In fact, we’ve highlighted the versatility of easy avocado recipes here on the blog.
Stuffed avocados are becoming a popular way to serve eggs, salsa and pulled pork. I tried it as a quick, no-cook lunch stuffed with crab salad. For this recipe I used Blackened Seasoning; I simply left the cap on, inverted the grinder and twisted until I had enough seasoning to measure.
This crab salad recipe is so easy to prepare and comes together in about 15 minutes. I drizzled the stuffed avocados with Tangy Peach Hot Sauce for an extra punch of color and flavor. Serve these crab salad-stuffed avocados for a springtime lunch with friends and family or pack it to go with a whole avocado for lunch at work.