It’s no secret that I’ve been on an avocado kick lately. What’s not to love- a super food high in good fat, and full of potassium, fiber, and vitamin E. To say it packs a punch is an understatement.
It’s also no secret- at least to friends and family- that I constantly have at least one notebook at fingertip length. I am constantly in need of writing something down. So, a few weeks back, when this vision of Crab Stuffed Avocados came into my head, I was ready with pen and paper in hand to write down all of the flavors I thought would mesh well to create this dish.
The result? An absolute dream of buttery avocado, flaky crab, and crunchy Parmesan bread coating… all in under 20 minutes from prep to plate.
Ingredients to serve 2:
3 avocados, halved and pitted
12 oz lump crab meat (drained of excess water, if needed)
1/4 cup whipped cream cheese spread with chives
1 egg, beaten
1/4 cup shredded parmesan, romano, and asiago cheese blend
1 tsp Old Bay seasoning
Split your avocados with a knife and wack the pit with the blade- twist to remove the pit. If desired, spoon out a tiny bit more of the avocado, but not too much- it’s what really makes this so yummy!
In a bowl, combine your crab meat, cream cheese spread, egg, cheese, and Old Bay. Spoon 1 to 2 TBSP of the crab mix into each avocado.
In another small bowl combine 1/2 cup bread crumbs, 1/2 tsp Old Bay seasoning, and 1/4 cup of the cheese blend.
Top each avocado with a spoonful of the breadcrumb mixture, and spray with butter flavored nonstick cooking spray.
Pop into a 425 degree oven for 13 -15 minutes, depending on your oven. Mine were in for 14 minutes.
Tonight, truth be told, we were so excited that we ate these without anything else! In the future though, I’ll probably pair them with a Tomato Parmesan Bisque, or maybe as simple as a roasted tomato salad.
One thing is for certain- we’ll be having them again.
Just a short post today. More tomorrow with Healthier Superbowl Snacks!