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Crab-Stuffed Avocados

By John Besh - - Jul 10, 2013

You can make the dressing for the crab salad in advance and pick the crab from the shells a day ahead, but don’t combine the two or cut and fill the avocados until moments before you’re ready to serve. The bright crab flavor will become muddled if seasoned in advance and cut avocados have a tendency to oxidize and darken.

—From My Family Table by John Besh/Andrews McMeel Publishing


Servings: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 cup mayonnaise
  • Juice of 2 lemons
  • 1/4 cup prepared horseradish
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 pinch cayenne pepper
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 1 pound jumbo lump crabmeat
  • 4 avocados, halved and pitted
  • Baby greens for garnish


1. In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper. Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.