Avocado with Crabmeat

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • cup sour cream
  • cup Mayonnaise
  • 3 tablespoons lemon juice
  • ¼ teaspoon paprika
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¾ pound fresh crabmeat, preferably lump or backfin, picked over to remove all trace of shell and cartilage
  • 2 or 3 ripe, unblemished avocados, split in half and seeded


  1. Combine the sour cream and mayonnaise in a mixing bowl. Stir in the lemon juice, paprika, salt, and pepper.
  2. Fold in the crabmeat, stirring as little as possible so as not to break up the lumps. Fill the avocado halves with the mixture and serve.