Crab-Stuffed Avocados

Don't Make These Mistakes

Buy fresh or pasteurised crab meat rather than the shelf-stable tinned kind, which is often saltier and wetter.

Squeeze the crab in a clean cloth if it is wet, so that the filling holds together.

Keep the avocado whole until just before serving to avoid browning.

How to Make Crab-Stuffed Avocados

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1. Pick through the crab meat with your fingers and remove any pieces of shell. Drain off any liquid.

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2. Mix the yogurt, mayonnaise, lemon juice, celery, chives, paprika and pepper in a bowl. Fold in the crab gently so the lumps stay whole.

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3. Cover and chill for 10 minutes.

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4. Pile the crab mixture into the avocado halves and sprinkle with extra chives and paprika. Serve at once.

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Leftovers, Reheating and Keeping

Best eaten straight away. The crab mixture keeps in the fridge for 1 day; stuff the avocados fresh.

Good With

• Cucumber slices
• A crisp green salad
• Lemon wedges

Common Questions About Crab-Stuffed Avocados

Crab-Stuffed Avocados Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.