Crawfish-Stuffed Avocados

By Molly O'Neill

Total Time
About 10 minutes
Rating
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This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.

Featured in: Make Room for Crawdaddy

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Ingredients

Yield:Four servings
  • ½pound cooked crawfish tails
  • 1medium carrot, peeled and shredded
  • ½small zucchini, shredded
  • 6tablespoons fresh lime juice
  • ¼teaspoon Tabasco sauce
  • 1teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • 2large ripe avocados, halved and pitted
  • 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

261 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 12 grams protein; 527 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the crawfish, carrot and zucchini in a medium bowl. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them. Sprinkle with the cilantro and serve immediately.

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Katherine

So easy and delicious! Used another brand of habanero garlic hot sauce and served as more of a salad with avocado skinned and cubed. Very ceviche like and a cool summer dish.

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