Creole Crab Stuffed Avocados Recipe

Ingredients for 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

How to Make Creole Crab Stuffed Avocados

1. Cook 1 cup of rice according to package directions. Let cool completely.
2. 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.
3. 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.
4. Dice the scooped avocado flesh into small pieces.
5. Gently fold in 1 cup cooked, cooled rice, 1 cup lump crab meat, and the mayonnaise mixture.
6. Stir in 1/2 cup diced tomatoes.
7. Taste and adjust seasoning with salt, pepper, or other spices as needed.
8. Spoon the crab mixture into each avocado half, mounding slightly.
9. Sprinkle with 2 tablespoons chopped fresh herbs (such as parsley, chives, or green onions).
10. Refrigerate for at least 30 minutes before serving to allow flavors to meld.