California Spicy Crab Stuffed Avocado: Quick Keto Delight

Delightful California Spicy Crab Stuffed Avocados are a quick and fresh appetizer featuring creamy avocados, lump crab, and spicy mayo.

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Prep Time 10

Total Time 10

Servings: 4 halves

Course: APPETIZERS

Cuisine: California

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crab Salad

1/2 cup Light Mayo Swap with Whole30-compliant mayo for strict diets.
1 tablespoon Sriracha Adjust to your spice tolerance.
2 tablespoons Chopped Fresh Chives Substitute with scallions if preferred.
8 ounces Lump Crab Meat Imitation crab is a more economical alternative.
1 cup Cucumber Peeled and diced; Japanese or English cucumbers are great choices.

For the Avocado Base

2 Hass Avocado Select ripe avocados for best flavor and consistency.

For the Finishing Touches

1 tablespoon Furikake Japanese seasoning that adds savory umami.
1 tablespoon Gluten-Free Soy Sauce Use coconut aminos for Whole30 or paleo.

Equipment

Medium bowl
whisk
cutting board
knife

Method

How to Make California Spicy Crab Stuffed Avocado

In a medium bowl, whisk together light mayo, sriracha, and chopped chives until fully combined and creamy.
Gently fold in the lump crab meat and diced cucumber until evenly coated.
Carefully cut each hass avocado in half and remove the pit, scooping out some flesh if needed.
Generously fill each avocado half with the crab salad mixture.
Sprinkle furikake on top and drizzle with gluten-free soy sauce before serving.

Nutrition

Serving: 1halfCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Optional: Garnish with extra chopped chives for a fresh touch.

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