Spicy Crab Stuffed Avocados with Srirachalime Mayo

Q: Can I make Spicy Crab Stuffed Avocado ahead of time, and how should I store leftovers?

You can make the crab filling 8–24 hours ahead — keep it chilled in an airtight container — but halve the avocados and stuff them only shortly before serving to avoid browning; a light squeeze of lime on the flesh delays oxidation if you must prep slightly earlier. Leftovers of the assembled halves will keep for up to 24 hours in the fridge but expect the avocado to darken and soften; store crab filling separately for best texture and use within 2 days. If you want a warm finish, sauté the crab briefly right before stuffing or broil stuffed halves for 2–3 minutes, watching closely so the crab doesn’t dry out.

Q: Is Spicy Crab Stuffed Avocado healthy and are there any food-safety or nutritional things to watch?

This dish is relatively nutritious — a good source of healthy fats and protein with modest carbs and fibre — but calories depend on mayo and portion size; swapping to more Greek yogurt or using less mayo reduces fat and calories. Watch sodium if you use canned crab or seasoned crab meat, and always pick over lump crab for stray shell pieces; keep seafood chilled and consume within 1–2 days to avoid food-safety issues. If you have shellfish allergies, obviously avoid crab and try a cooked shrimp or a plant-based crab substitute instead.

Spicy Crab Stuffed Avocado My SrirachaLime Avocado Boats

By Fia MartinezSeptember 26, 2025

4.50 (2 Ratings)

Table of Contents

Quick Hook

Spicy Crab Stuffed Avocado is my go-to when I want something that feels fancy but is honestly lazy party-level easy. I made it after a beach picnic and fell in love with the bright sriracha lime kick against creamy avocado.

The flavor is tangy, slightly spicy and super fresh think Sriracha Lime Crab Salad meets buttery avocado.

Brief Overview

This dish riffs on coastal seafood salads from the Gulf and Atlantic coasts, where fresh crab and citrus are king.

It’s got roots in simple seafood platter traditions but made for busy home cooks.
Difficulty is medium nothing fancy, but you need to pick ripe yet firm avocados and drain lump crab properly.

Total time is around 30 40 minutes , with 20 minutes active prep and a short chill if you like.

Yields four stuffed halves great as an appetizer for four or a light main for two.

Main Benefits

Top health win: this is a Healthy Avocado Crab Dish packed with monounsaturated fats and lean protein. It’s low-carb but satisfying, a real Low-Carb Seafood Avocado Recipe .

Perfect for summer gatherings, a quick lunch, or a light dinner when you want to impress without slaving away.

Honestly, I once brought these to a potluck and they vanished faster than chips.
What makes it special is the texture contrast big flaky lump crab against silky avocado and that zippy dressing.

The recipe works cold or with a warm finish, so you can make Chilled Lump Crab Salad with Avocado or pop the filled halves under the broiler for a minute.

Fun fact: avocados are technically a fruit, and they make everything feel indulgent without being heavy. One tiny challenge I always face is not overmixing the crab; keep the lumps intact.

Also, don’t let the avocados brown a quick lime squeeze helps. Oh my gosh, and taste the crab before salting; sometimes it’s already seasoned.

Ready to dive in? Below are the ingredients for these Crab Stuffed Avocado boats and the simple dressing that turns this into a Creamy Crab Stuffed Avocado Appetizer .

Ingredients & Equipment

Main Ingredients

For the Spicy Crab Filling

8 oz (225 g) lump crab meat, picked over for shells. Use large flakes. Fresh or high-quality canned works.
2 celery stalks, finely diced (about 1/2 cup / 75 g ).
2 scallions, thinly sliced (about 1/4 cup / 30 g ).
2 tbsp red onion, diced ( 20 g ).
1 tbsp chopped cilantro ( 8 g ).
1 small jalapeño, minced (optional, about 1 tbsp / 8 g ).

For the Spicy Lime Dressing

3 tbsp mayonnaise ( 45 ml ).
1 tbsp Greek yogurt ( 15 ml ).
1½ 2 tsp sriracha ( 7 10 ml ).
2 tsp lime juice ( 10 ml ) plus 1 tsp zest.
1 tsp Dijon mustard ( 5 ml ).
1/4 tsp smoked paprika. Salt and pepper to taste.

For Assembly

2 ripe but firm Hass avocados. Choose ones that yield to gentle pressure.
1 tsp extra virgin olive oil ( 5 ml ) optional.
Lime wedges, extra cilantro, flaky sea salt.

Quality notes: pick lump crab for texture. Avoid overly watery crab. Choose Hass avocados that are ripe but firm. If avocado is too soft, it will collapse.

This recipe makes a bright Spicy Crab Stuffed Avocado . It also works as a Crab Stuffed Avocado starter. It reads well as a Seafood Stuffed Avocado or Healthy Avocado Crab Dish .

Fun stat: one Hass avocado contains about 21 grams of healthy fat. That’s satisfying and filling.

Seasoning Notes

Essential combos: sriracha with lime and Dijon. Smoked paprika adds depth. Cilantro lifts the mix. Flavor boosters: a splash of fish sauce or a pinch of cayenne.

Fresh lime juice brightens. Quick subs: no sriracha? Use chipotle in adobo, use less. No lump crab? Use drained canned crab.

No mayo? Use extra Greek yogurt plus a teaspoon olive oil. These swaps keep the dish as a Sriracha Lime Crab Salad or a chilled Chilled Lump Crab Salad with Avocado .

Equipment Needed

Essential tools only: medium mixing bowl, small bowl for dressing, sharp knife, spoon for scooping, citrus zester/juicer. Household alternatives: use a drinking glass to zest.

Use a fork instead of scallion slicer. Use plastic wrap if no airtight container. This list covers making Lump Crab Avocado Boats , a Low-Carb Seafood Avocado Recipe , or a Creamy Crab Stuffed Avocado Appetizer .

Oh my gosh, the first time I made this I under drained the crab. Lesson learned: dry crab, bright dressing.

Cooking Method

If you love a bright seafood snack, try the Spicy Crab Stuffed Avocado. It’s a chilled lump crab salad inside ripe Hass halves.

Think Crab Stuffed Avocado, Seafood Stuffed Avocado, and a Low-Carb Seafood Avocado Recipe all at once. Fun fact: Hass avocados are about 77% fat by calories.

That makes them luxuriously creamy.

Prep Steps Get your mise en place. Pick firm but yielding avocados. Pick over 8 oz lump crab for shells.

Finely dice celery, scallion, and red onion. Juice a lime and zest it. Keep ingredients chilled. This saves time. Wrap the crab if you must.

Wash hands and check crab for shells. This is a safety must.

step-by-step Process

Flake crab gently into a bowl. Drain excess liquid. Taste and season lightly.
Whisk dressing: mayo, Greek yogurt, sriracha, lime, Dijon, salt. Adjust heat.
Fold celery, scallion, red onion, jalapeño, cilantro into crab. Keep lumps.
Halve and pit avocados. Scoop slightly more flesh for bigger cavities. Brush with lime.
Spoon crab into cavities. Mound filling neatly. Chill 10– 15 minutes if you like.
Optional warm finish: broil filled halves 2– 3 minutes . Or sauté crab 2 minutes before stuffing. Pull when you see light browning. For food safety, heat seafood to 145° F if reheating.

Visual cues Crab should look moist, not watery. Dressing clings to flakes. Avocado flesh stays bright green. Remove any brown spots.

Pro Tips Use jumbo lump when possible. Gently fold to keep texture. Toast scallions briefly for smoky notes. Common mistakes: overmixing the crab.

That ruins texture. Using overripe avocados makes a messy boat. make-ahead option: keep filling chilled up to 24 hours .

Halve avocados just before serving.

I once over sauced the crab. Big regret. Now I taste as I go. Serve these as a Creamy Crab Stuffed Avocado Appetizer.

They always disappear fast. Honestly, it’s beach lunch magic in twenty minutes.

Recipe Notes

Serving Suggestions

If you're making Spicy Crab Stuffed Avocado , serve it on a bed of peppery greens. Add a few tortilla chips for crunch. A light drizzle of extra lime wakes everything up.

I once brought this to a summer dinner party. People went nuts. Honestly, it felt like serving sunshine. Try it as a starter or a low-carb main.

Pair with a crisp Sauvignon Blanc or an icy lager.

Storage Tips

Keep the crab salad chilled in an airtight container. Refrigerate the filling up to 48 hours . Assemble avocados just before serving.

Avoid freezing assembled halves. Avocado gets mushy. You can freeze the crab mixture for up to 2 months . Thaw slowly in the fridge overnight.

To reheat, warm the crab in a skillet for 2 3 minutes on low heat. Do not microwave; crab dries out fast.

If broiling stuffed halves, watch closely and remove after 2 3 minutes .

Variations

Want dietary swaps? Use Greek yogurt for a lighter mayo base. For pescatarian friendly heat, swap sriracha for a chili lime vinaigrette.

Seasonal swaps make this fun. In summer, add mango chunks. In fall, swap cilantro for flat leaf parsley. Try Lump Crab Avocado Boats with extra herbs for brunch.

Nutrition Basics

This dish balances healthy fats and protein. One stuffed half offers good monounsaturated fats from avocado. Crab brings lean protein and selenium. Carbs are low. Fiber is decent.

Key benefits: heart friendly fats. Muscle friendly protein. Low-carb, satiating. It’s perfect for anyone watching carbs.

Crab and avocado are a classic match. People call it a Seafood Stuffed Avocado or a Creamy Crab Stuffed Avocado Appetizer .

I like the sriracha lime punch. It turns simple crab into a zingy Sriracha Lime Crab Salad .

Quick tip: drain crab well. Too much liquid ruins texture. Gently fold the mix. Keep the lumps. I learned this the hard way once.

The first batch was a watery mess. Never again.

Good food quote: Good food brings people together. Make this one. It’s fresh, simple and fun. You got this enjoy your Crab Stuffed Avocado and share it with someone you love.

Frequently Asked Questions

What is Spicy Crab Stuffed Avocado and what makes it different from a regular crab salad?

Spicy Crab Stuffed Avocado is a chilled (or lightly warmed) lump crab salad spiked with sriracha, lime and crunchy veg spooned into ripe avocado halves so the fruit becomes both vessel and part of the flavour.

Unlike a classic crab salad served on bread or greens, the creamy Hass avocado adds richness and a low-carb finish, while the citrus and chili keep the crab bright and front and-centre. For background on the main ingredients, see avocado and crab references like the Avocado and Crab pages.

How do I pick the best avocados and crab for this dish?

Choose Hass avocados that yield slightly to gentle pressure ripe but still firm enough to hold the filling and avoid any with deep brown spots or splits. For crab, lump or jumbo lump is ideal for texture; if you use canned or imitation crab, drain very well and check for excess liquid or seasoning that could make the filling soggy.

A quick tip for mains: gently fold the crab to keep large flakes intact, which makes each bite feel restaurant level rather than mushy.

Can I make Spicy Crab Stuffed Avocado ahead of time, and how should I store leftovers?

You can make the crab filling 8 24 hours ahead keep it chilled in an airtight container but halve the avocados and stuff them only shortly before serving to avoid browning; a light squeeze of lime on the flesh delays oxidation if you must prep slightly earlier.

Leftovers of the assembled halves will keep for up to 24 hours in the fridge but expect the avocado to darken and soften; store crab filling separately for best texture and use within 2 days.

If you want a warm finish, sauté the crab briefly right before stuffing or broil stuffed halves for 2 3 minutes, watching closely so the crab doesn’t dry out.

How can I control the heat and what tasty variations work well?

Adjust the sriracha and jalapeño to tame or turn up the heat start with the lower amounts in the recipe and taste, because crab’s delicate flavour is easily overwhelmed.

Variations include a warm Cajun sautéed crab for a smoky finish, a Thai style dressing with fish sauce and chopped chilies, or swapping sriracha for chipotle for a smoky kick; for a lighter dressing, use more Greek yogurt and less mayo.

For presentation tips, pipe the filling for neat mounds, or mix in some reserved avocado flesh for extra creaminess and a less intense spice hit.

Is Spicy Crab Stuffed Avocado healthy and are there any food safety or nutritional things to watch?

This dish is relatively nutritious a good source of healthy fats and protein with modest carbs and fibre but calories depend on mayo and portion size; swapping to more Greek yogurt or using less mayo reduces fat and calories.

Watch sodium if you use canned crab or seasoned crab meat, and always pick over lump crab for stray shell pieces; keep seafood chilled and consume within 1 2 days to avoid food safety issues. If you have shellfish allergies, obviously avoid crab and try a cooked shrimp or a plant based crab substitute instead.