Avocado Stuffed with Crab and Baby Shrimp

  • 5 mins
  • 12 ingredients


  • 2 shallots, minced
  • 2tsp canola oil
  • 1/2 lb lump crab plus 1/2 lb baby cooked shrimp
  • 2 ripe Haas avocados
  • 4 tsp garam masala
  • 1 cup mayonnaise
  • 4 tsp tomato paste
  • Finely grated rind and juice of 1 lemon
  • Kosher salt and fresh cracked black pepper to taste
  • Lemon twists for garnish
  • Parsley for garnish
  • 4 butter lettuce leaves
Avocado and crab are the perfect marriage. This recipe adds a dash of Indian flavor with the use of Garam masala. Recipe can be doubled if desired. Serves 4


  • Mince the shallots.
  • In a saute pan heat the oil and saute the shallots for about 1 minute.
  • Add the garam masala, and fry gently for another 2 minutes.
  • Pour into bowl and let cool completely.
  • Add the crab, mayonnaise, tomato paste, lemon rind and juice and salt and pepper. Mix well.
  • Halve the avocado, remove pit and remove from skin. (take care to keep the avocado half in one piece.)
  • Place 1 leaf of  butter lettuce on each of 4 serving plates. Top with one half of each avocado.
  • Spoon in the filling into each avocado half. If you have extra filling place artfully around the plate.
  • Garnish with parsley sprigs and lemon rind twists.



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