Crab Salad-Stuffed Avocados Recipe
A fun way to serve an easy-to-prepare crab salad!
- 1 cup mayonnaise
- 1 (8 ounce) package imitation crabmeat, chopped
- ½ cup diced celery
- 1 Roma tomato, seeded and diced
- 4 ripe avocados, halved and pitted
In medium bowl, mix mayonnaise and ground Blackened Seasoning. Add crabmeat, celery and tomatoes; stir gently to combine. Fill each avocado half with about ¼ cup crab salad. Drizzle with Tangy Peach Hot Sauce to taste.
Rated 5 out of 5 by LoveToCookTS from Crab & Avocado...Blissful! This is a tangy, tasty dish that has an abundance of flavor. It is a hit at a brunch and my family loves it for quick dinners.
Date published: 2016-11-30
Rated 5 out of 5 by TastefullySue from Awesome! We love it! I had to change it up. My daughter is allergic to crab so we use chicken or left over grilled salmon! Fantastic! She loves to make sandwiches or just a great refreshing salad out of it with avocado and black olives!
Date published: 2016-08-04
Rated 5 out of 5 by ValPal411 from Taste Explosion! I was searching for ways to use my Tangy Peach Hot Sauce when I found this. Outstanding recipe! So simple to make and everyone has raved about it. I have made these three time thus far and they will be on my Memorial Day menu. Delicious!
Date published: 2016-05-27