Ingredients:

  • 8 oz (225 g) lump crab meat, picked over for shells
  • 2 celery stalks, finely diced (about 1/2 cup / 75 g)
  • 2 scallions (spring onions), thinly sliced (white + green parts) — about 1/4 cup (30 g)
  • 2 tbsp finely diced red onion (about 20 g)
  • 2 tbsp chopped fresh cilantro (or parsley) (about 8 g)
  • 1 small jalapeño, seeded and minced (optional; adjust) (about 1 tbsp / 8 g)
  • 3 tbsp mayonnaise (45 ml)
  • 1 tbsp plain Greek yogurt (15 ml) — optional
  • 1½–2 tsp sriracha (7–10 ml) or other hot sauce (adjust to taste)
  • 2 tsp fresh lime juice (10 ml)
  • 1 tsp lime zest (optional)
  • 1 tsp Dijon mustard (5 ml)
  • 1/4 tsp smoked paprika (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ripe but firm Hass avocados (medium-large)
  • 1 tsp extra-virgin olive oil (optional, for drizzling) (5 ml)
  • Lime wedges and extra cilantro for garnish
  • Microgreens or mixed greens (optional, for serving)
  • Optional finishing: pinch of flaky sea salt, extra sriracha, or a few dashes of hot sauce

Instructions:

  1. Prep the crab: gently flake the lump crab into a medium bowl, remove any stray shell pieces, taste and drain any excess liquid so the crab is dry and flaky.
  2. Make the dressing: in a small bowl whisk together mayonnaise, Greek yogurt (if using), sriracha, lime juice, lime zest, Dijon mustard, smoked paprika, salt and pepper until smooth; taste and adjust heat, acidity and salt.
  3. Combine the filling: add diced celery, sliced scallions, red onion, minced jalapeño and chopped cilantro to the crab and gently fold in the dressing until coated, keeping some lumps for texture; refrigerate 10–15 minutes if time allows to meld flavors.
  4. Prepare avocados: halve and pit the avocados, score the flesh lightly and scoop to enlarge the cavity if desired; brush or drizzle with lime juice to slow browning if assembling ahead.
  5. Assemble and finish: spoon or pipe the crab mixture into each avocado half, mounding slightly; drizzle with olive oil if desired, sprinkle flaky sea salt, extra cilantro and a squeeze of lime.
  6. Optional warm finish: for a warm variation, quickly sauté crab in a hot skillet for 2 minutes before stuffing or broil filled halves 2–3 minutes under a hot broiler—watch closely to avoid drying.
  7. Serve: present on a bed of mixed greens or with tortilla chips and offer extra lime wedges and hot sauce; serve immediately for best texture and color.