Avocado Stuffed with Crab and Baby Shrimp

Avocado Stuffed with Crab and Baby Shrimp


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.






5 min


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