Crab Salad in Avocado Boats

(Pacific Northwest)

Try this Crab Salad in Avocado Boats recipe!


  • 2 Tablespoons-Sour Cream

  • 1/4 teaspoon-grated lemon peel

  • 1 Tablespoon-lemon juice

  • 4 ounces-shelled, cooked crab meat

  • 1 Tablespoon-finely chopped fresh chives,
    OR, 1 Tablespoon-thinly sliced green onion

  • 1 Tablespoon-chopped red bell pepper

  • Salt and pepper, to taste

  • 1 firm-ripe avocado

  • Lemon wedges

  • Whole fresh chives


In a medium sized bowl, mix together well the sour cream, lemon peel, and 1/2 tablespoon of the lemon juice.

Gently stir in the crab meat, chopped chives, and bell pepper. Add salt and pepper to taste.

Cut the avocado in half lengthwise and remove the pit. Brush entire cut surfaces of the avocado halves with remaining 1/2 tablespoon of the lemon juice.

Set each avocado half, cut side up, on a salad plate, if necessary, cut a strip off the bottom of each, through peel, to balance.

Mound each crab salad equally in cavities. Garnish with the lemon wedges and whole chives. Add more salt and pepper to taste.

Enjoy this tasty crab salad in avocado boats recipe!

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