Crab-Stuffed Avocados

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large ripe avocados
  • cup lime juice
  • 1 cup mayonnaise
  • 3 tablespoons chopped chives
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh or frozen lump crabmeat
  • Boston lettuce leaves
  • 3 tablespoons capers
  • Stuffed green olives


    1. Peel and halve the avocados, discarding pits. Dip all surfaces of the avocados into lime juice to prevent discoloration. Cut two avocado halves into small cubes.

    2. Combine the lime juice with mayonnaise, chives, salt and pepper. Pick over crabmeat to remove pieces of shell, taking care not to break up the crabmeat too much. Add crabmeat and avocado cubes to mayonnaise. Mix gently.

    3. Place lettuce leaves on a serving platter. Arrange the remaining avocado halves on lettuce. Pile crabmeat mixture into the halves. Garnish with capers and olives.