A California Summer Classic from My Kitchen to Yours
Growing up in a coastal California kitchen, my summers were marked by the sound of seagulls, the scent of salt in the air, and fresh seafood straight from the pier. One of my favorite warm-weather traditions? Making Crab Stuffed California Avocados. This dish was something my grandma would whip up when the avocados were buttery and ripe, and the crab came in fresh from Bodega Bay.
Today, I’ve added a tropical twist with mango salsa, elevating her classic recipe into a vibrant, flavor-packed meal that’s perfect for a light lunch or a stunning starter at your next summer gathering. It’s creamy, tangy, a little spicy—and totally California.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 15 minutes.
- No Cooking Required: Perfect for hot summer days.
- High in Protein & Healthy Fats: Avocados and crab make a nutrient-rich combo.
- Beautifully Balanced: Sweet mango, creamy avocado, and savory crab in every bite.
Ingredients
For the Crab Stuffed Avocados:
- 1 ripe California avocado, halved and pitted
- 3 oz fresh lump crab meat (preferably from Dungeness crab)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Salt and freshly cracked black pepper to taste
For the Mango Salsa:
- 1/4 cup ripe mango, finely diced
- 1 tablespoon red bell pepper, finely diced
- 1 tablespoon red onion, minced
- 1/2 teaspoon jalapeño, finely chopped (optional for heat)
- Juice of 1/2 lime
- 1 teaspoon fresh cilantro, chopped
- Pinch of sea salt
Instructions
Step 1: Make the Mango Salsa
In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix gently and let sit for at least 5 minutes to allow the flavors to marry.
Step 2: Prepare the Crab Filling
In another bowl, add the crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, celery, red onion, and parsley. Mix until just combined, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
Step 3: Assemble the Dish
Scoop a small amount of flesh from the avocado halves to create a deeper cavity, and mix that scooped avocado into the crab filling. Spoon the crab mixture generously into each avocado half.
Step 4: Top and Serve
Top the stuffed avocados with a spoonful of mango salsa. Garnish with extra parsley or a wedge of lime if desired.
Tips for the Best Crab Stuffed California Avocados
- Use Fresh Crab: Fresh Dungeness or blue crab makes all the difference.
- Ripe Avocados Only: Look for avocados that yield slightly to gentle pressure.
- Chill Everything: Serve ingredients cold for the most refreshing bite.
- Make it a Meal: Pair with a crisp glass of Sauvignon Blanc and a citrusy arugula salad.
Variations
- Tropical Twist: Add pineapple or papaya to the salsa for more island flavor.
- Spicy Kick: Drizzle with sriracha or add more jalapeño.
- Make it Keto: Use full-fat Greek yogurt instead of mayo for a tangy, low-carb option.
Nutrition Facts (Per Serving)
- Calories: ~320
- Protein: 16g
- Carbohydrates: 10g
- Fat: 24g
- Fiber: 7g
Final Thoughts
This Crab Stuffed California Avocados recipe is a tribute to everything I love about California summers—sun, sea, and simple, fresh ingredients. Whether you’re lounging poolside or setting up a chic backyard brunch, this dish brings elegance without effort. I’d love to hear how you made it your own—did you go spicier, sweeter, or keep it classic? Drop your version in the comments below!