Here we are again. My favorite day of the week.
I’ve already slurped down 3 cups of coffee and unloaded my clothes dryer to make room for another load. The kitchen is sparkling clean and ready for a long day of meal prepping. I’m currently trying to decide what to make for breakfast before I start my marathon cooking spree.
The sun is shining, the birds who made a nest above my breezeway door are chirping, and the cats are busy having the zoomies all around my apartment. It’s the perfect Sunday in my opinion.
While I typically do all of my meal-prepping on Sundays, sometimes I leave some of the more simple recipes to the weekday. If it’s a quick salad, or a no-cook meal, I’ll whip it together before I go to work on a Tuesday or Wednesday.
This recipe is one of those weekday whip-ups. I actually made it in two batches—the first was too runny. The next day I set out to correct what went wrong and made the perfect crab salad for my avocado boats.
Think of this recipe like a spicy sushi roll without the rice. It’s got all the best parts, anyway: cucumber, crab, avocado and spicy mayo. I chopped up some sheets of roasted seaweed and spinkled some Asian salt & spice mix on top and had the perfect lunch. It’s totally okay to eat an entire avocado for lunch, right? I sure hope so…
Since this was a quick throw-together lunch, I only made one serving (two if you only eat half of an avocado). Just double or triple the recipe if you want to make more. The crab salad should last in the fridge for 2-3 days if you cover it well.
Spicy Crab Stuffed Avocados
Like a spicy crab sushi roll but without rice and stuffed into a fresh avocado.
- 1 large avocado, sliced in half and pit taken out
- 1/2 cucumber, diced
- 2 (4.25 oz) cans lump crab, drained
- 1/2 cup mayonnaise
- 2 TBS. Sriracha
- Roasted seaweed sheets, for serving
- Furikake seasoning or sesame seeds, for serving
- In a large bowl, mix together mayo & Sriracha. Add crab and cucumber and stir well.
- Spoon crab mixture into avocado halves. Serve topped with seaweed and furikake seasoning or sesame seeds.
In a large bowl, mix together mayo & Sriracha. Add crab and cucumber and stir well.
Spoon crab mixture into avocado halves. Serve topped with seaweed and furikake seasoning or sesame seeds.