Crab and Avocado Stacks - Bravabod
Recipes

Crab and Avocado Stacks

Valentina

Fresh, high-quality crabmeat only needs a light seasoning to really allow its natural flavor to shine. In this easy recipe, lump crab is combined with a hint of mustard, mayonnaise, lemon, and the secret ingredient - ginger. Simply stir it together and then serve over ripe avocado. Perfect as an delicious appetizer, especially when served in a fun glass.

How To MakeDiet Type: Low-carb

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Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 3 ounces fresh lump crabmeat
  • 1/2 large avocado, diced
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon or lime juice
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fresh grated ginger
  • salt and pepper, to taste
  • spicy mayo, to taste (optional for topping)

Instructions
  1. Step 1: In a small bowl, gently toss the diced avocado with 1/2 tablespoon of the lime or lemon juice and season well with salt.
  2. Step 2: In another bowl, fold together remaining 1/2 tablespoon lime or lemon juice, crabmeat, mayonnaise, mustard, and ginger. Season with salt and pepper. Note: Stir gently so as not to break the big pieces of crabmeat.
  3. Serve: Line a plate with a small pile of the seasoned avocado and then top it off with a mound of the seasoned crabmeat. For a nice presentation, you can also serve this in a martini glass or use a small ramekin as a mold. Top with a small dollop of optional spicy mayo and enjoy chilled.

Recipe Notes

Recipe inspired by Elie Krieger's Crab and Avocado Duet.

Nutrition

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Crab and Avocado Stacks

PT15M 3 ounces fresh lump crabmeat 1/2 large avocado, diced 1 tablespoon mayonnaise 1 tablespoon lemon or lime juice 1/2 teaspoon dijon mustard 1/4 teaspoon fresh grated ginger salt and pepper, to taste spicy mayo, to taste (optional for topping) Gluten Free Paleo Low-Carb 2 Servings Ingredients:

2 Servings

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Takes 1 min