Thursday, July 15, 2010

Herb Crab Salad Stuffed Avocado Goodness

We love avocados and we love crab meat.  When we saw this tasty combo in the August 2010 issue of Everday with Rachel Ray, it was a no brainer that we had to try it.  It's a great light and healthy summer meal.  Healthy is such a relative term - according to our lifestyle it's healthy.  Good fats and nice lean meat, plus low carbs.  Well, to my dear husband low carb is sinful, but I like to eat lower processed carb meals. 

This is something that can be mixed up with various herbs.  We grow fresh sage and basil, so that is what we used. 

Herb Crab Salad Stuffed Avocados
Adapted from August 2010 Everyday with Rachel Ray

2 T chopped fresh herbs (I used basil and sage)
1/3 C Mayonnaise
1 t Red Wine Vinegar
Pinch Pepper
2 Cloves Garlic
1/3 C chopped celery
8 oz. Lump Crabmeat
4 Pitted Avocados, Halved

Chop garlic cloves and sprinkle a little bit of salt on them.  Work chopped cloves with the side of the knife blade smashing the garlic against the cutting board until the garlic is pastelike. 

In a small bowl combine the fresh herbs, mayonnaise, red wine vinegar, smashed garlic, pepper, and celery; mix well.  Add in the lump crabmeat and spoon into the avocado halves.  Enjoy because these are delicious!



  1. I could have just that for dinner and be totally happy. It looks delicious.

  2. Pam, It was delicious and refreshing! I had the leftovers for lunch today. :)

  3. Fay, I thought I'd leave a message here too. Please post the zucchini cake recipe, I'd be delighted! Let me know when you do!