Avocado Stuffed with Crab and Paprika Mayonnaise

Avocado stuffed with crab meat and paprika mayonnaise

Avocado's buttery, creamy texture and mild, nutty flavour make it a wonderful accompaniment to delicious, salty crab meat in this quick and easy meal.

Prep time: 10 minutes

Servings: 2 people


Mix the mayonnaise with 1 tsp of lemon juice, the paprika and garlic. Season well, and set aside.

Halve the avocados and use a hot metal spoon to remove the flesh from the skin. Alternatively you can leave the skin on. 

Squeeze two lemon quarters over the avocado to stop the flesh turning brown.

Put two avocado halves on each plate, then fill each avocado with tomatoes and crab and top with the mayonnaise.

Sprinkle with chives and serve with the remaining lemon wedges.


3 tbsp low-fat mayonnaise
1 lemon, quartered
¼tsp smoked paprika
1⁄2 clove garlic, mashed
2 ripe avocados
6 cherry tomatoes, halved
100g white crab meat
2 tbsp fresh chives, chopped