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Seafood-Stuffed Avocados


  • ½ pound backfin crabmeat
  • ½ pound cooked small shrimp, peeled and deveined
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 3 avocados, chilled
  • paprika
  • lettuce leaves

Carefully remove any shell or cartilage from crabmeat. In a medium bowl, lightly toss crabmeat and shrimp. In a small bowl, combine mayonnaise, sour cream, salt and pepper. Add to crab and shrimp. Mix gently but thoroughly. Chill for several hours.

When ready to serve, peel and remove pit from avocados. Cut in half lengthwise. Pile centers with salad. Sprinkle with paprika. Place on lettuce leaves.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas