Zutaten für Creole Crab Stuffed Avocados
- 2 ripe avocados
- 1 cup cooked rice
- Sticks
- Chopped Tomatoes
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Tabasco Sauce
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh herbs (parsley, chives, or green onions)
- Salt & Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creole Crab Stuffed Avocados? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Creole Crab Stuffed Avocados
- Cook 1 cup of rice according to package directions. Let cool completely.
- In a medium bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lemon juice, 1 tablespoon ketchup, and 2-3 dashes Tabasco sauce.
- Carefully cut 2 ripe avocados in half lengthwise. Remove the pit. Using a spoon, gently scoop out the avocado flesh, leaving about 1/4 inch of avocado attached to the skin for stability.
- Dice the scooped avocado flesh into small pieces.
- Gently fold in 1 cup cooked, cooled rice, 1 cup lump crab meat, and the mayonnaise mixture.
- Stir in 1/2 cup diced tomatoes.
- Taste and adjust seasoning with salt, pepper, or other spices as needed.
- Spoon the crab mixture into each avocado half, mounding slightly.
- Sprinkle with 2 tablespoons chopped fresh herbs (such as parsley, chives, or green onions).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
12g
Carbs
5g
