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Get ready for a West Coast kick with these California spicy crab stuffed avocados. Creamy avocado makes the perfect home for sweet, fresh crab tossed in just enough sriracha for a little heat without overpowering the flavor.
The first time I tossed this together, it was way too hot to even think about turning on the oven. This chilled crab and spicy sauce paired with cold avocado quickly became my favorite easy starter that never fails to wow anyone—plus, it takes almost no time at all.
Vibrant Ingredients
- Furikake: Adds crunch and a punch of umami. If you can’t get it, sesame seeds are perfect instead
- Lump crab meat: The most important part, so get the best you can find. Fresh is ideal, but good canned crab does the trick
- Light mayo: Makes everything rich and creamy, but still lets the crab shine. Go for a tasty mayo if you can
- English cucumber: Puts a cool, crispy bite in each forkful—very few seeds
- Coconut aminos or gluten-free soy sauce: Brings a salty snap that connects all the flavors
- Ripe Hass avocado: Needs to be firm enough to hold the filling but soft and creamy inside. Just a bit of give when pressed
- Sriracha: Turns up the heat a notch and keeps things from getting bland. Try a brand with simple ingredients
- Fresh chives: Cuts through the richness and adds a hit of color. They make every bite pop a little
Step-by-Step Instructions
- Top with extras:
- Scatter some furikake or sesame seeds on top and splash with a touch of coconut aminos or soy sauce for bonus flavor and a nice look.
- Stuff those avocados:
- Pile crab filling onto each avocado half. You want it tall and steady – give a light press but keep the avocado underneath whole, not smashed.
- Pick and prep avocados:
- Slice the avocados in half lengthwise, take out the pit, and peel gently or scoop so you keep the halves together. Ripe but not mushy is best so they keep shape.
- Combine your filling:
- Fold the crab and diced cucumber into the sriracha mayo mix, keeping it gentle so you don’t break up the crab much. You’re going for dressed but chunky.
- Mix up your sauce:
- In a bowl, whisk together light mayo, sriracha, and those chopped chives until it goes a little pink and creamy. This covers everything and brings the kick you want.
Sriracha is the real game changer here. I once skipped it when I was out and honestly, the flavor just fell flat. Adding it gives just enough heat and makes the crab taste even sweeter. Now my crew asks for this anytime crab goes on sale.
Prep Ahead Ideas
Avocados should be filled right before serving so they stay green and pretty, but you can have the crab mixture chilling in the fridge up to a full day before. Just split and fill the avocados when it's time. Lets you skip stress when hosting since most work is already done.
Easy Swaps
No worries if you have special diets. Use Whole30 or paleo-friendly mayo and swap in coconut aminos for the salty splash if you want. Watching calories? Go light on mayo and toss in extra cucumber for crunch without extra calories. Dairy-free is easy here because there’s never any dairy to begin with.
Serving Ideas
They’re awesome as a cool bite before seafood mains, or toss a couple halves over fresh greens for a lunch you’ll keep coming back to. Fancy it up by bedding the avocado on a pile of mixed greens or tiny greens. For a party, offer them next to shrimp cocktail or ceviche for a total seafood vibe. Kids or adults—everyone loves them with a cold Sauvignon Blanc or Pinot Grigio.
Simple and stylish, this dish works for a crowd or just chilling at home. Doesn’t get much better.
Recipe Q&A
- → Can I make this California Spicy Crab Stuffed Avocado ahead of time?
Mix up the crab filling a day in advance and stash it in the fridge. Wait to slice and fill your avocados until you’re ready to eat, so they don’t brown. If you want to help them last a little longer, a swipe of lemon juice on the cut sides works great.
- → What can I substitute for sriracha in this dish?
Missing sriracha or want it lighter? Just use any hot sauce, chili garlic sauce, or mix ketchup and a bit of cayenne. Tweak it till the flavor feels right to you.
- → Is this dish suitable for special diets?
Yep! It's naturally gluten-free—just grab gluten-free soy sauce. It's low-carb and good for keto folks too. If you’re on Whole30 or paleo, swap in their friendly mayo and use coconut aminos for soy sauce, just like in the ingredients.
- → What is furikake and where can I find it?
Furikake is a Japanese topper, usually a blend of sesame, seaweed, salt, and sometimes dried fish. Look for it in Asian stores, international grocery aisles, or buy it online. Eden Shake is a solid pick, or just toss some sesame seeds on top instead.
- → What can I serve with this crab-stuffed avocado?
This works awesome as a simple snack or starter. For more, add a green salad, some miso soup, or cucumber slices. Getting hungrier? Serve it with sushi rice or a scoop of cauliflower rice.
- → Can I use imitation crab meat instead of lump crab?
Real crab packs the most flavor and the best texture. But you can use imitation crab if that’s what you’ve got. Just remember, surimi has wheat—so skip it if you need gluten-free, Whole30, or paleo.