Best 6 Stuffed Avocados With Seafood Recipes

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Embark on a culinary adventure as we delve into the tantalizing realm of stuffed avocados with seafood, a symphony of flavors that will awaken your taste buds and leave you craving more. These delectable creations combine the creamy richness of avocados with the briny essence of seafood, resulting in a harmonious balance of textures and tastes. Whether you prefer the delicate sweetness of crab, the briny allure of shrimp, or the tender succulence of lobster, there's a seafood and avocado pairing that will cater to your palate. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to discover the best recipe for stuffed avocados with seafood.

Here are our top 6 tried and tested recipes!

SHRIMP SALAD-STUFFED AVOCADOS



Shrimp Salad-Stuffed Avocados image

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

  • In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts :

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD



Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

Steps:

  • In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
  • Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
  • Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

AVOCADO SEAFOOD APPETIZERS



Avocado Seafood Appetizers image

Serve your guests with these seafood appetizers made using avocado - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 24

Number Of Ingredients 8

1 ripe avocado, pitted and cut into chunks
3 tablespoons mayonnaise or salad dressing
2 teaspoons lime juice
Dash of ground red pepper (cayenne)
Dash of salt
2 large cucumbers, cut into 3/8-inch slices (24 slices)
1 package (8 oz) refrigerated flake-style imitation crabmeat
Fresh cilantro leaves, if desired

Steps:

  • Place avocado, mayonnaise, lime juice, red pepper and salt in food processor or blender. Cover and process until smooth.
  • Spread avocado mixture on each cucumber slice. Top with crabmeat. Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 90 mg

AVOCADO STUFFED WITH SEAFOOD



Avocado Stuffed With Seafood image

Seafood lovers - don't let this one pass you by! This is an original out-of-this-world recipe created by my husband, Evan. Great blend of seafood combined with the rich flavor of an avocado makes a perfect summer-time meal.

Provided by Claudia Dawn

Categories     Squid

Time 54m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 lb cooked shrimp
1/4 lb cooked squid
1/2 lb cooked scallops
1 (8 ounce) package imitation crabmeat or 1/2 lb fresh crab
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cucumber, seeded &,diced
2 roma tomatoes, chopped
2 green onions, diced
2 teaspoons dill weed
2 tablespoons green peppers, diced
1/2 roasted red pepper, chopped fine
1/2 cup sliced black olives
1/4 cup bottled Italian dressing
5 avocados

Steps:

  • Prepare squid:.
  • Clean, remove tentacles, cut into 1/4 inch slices.
  • Cook in boiling water for 4 min and drain immediately.
  • Rinse with cold water.
  • Dry on paper towel.
  • Cut in small pieces.
  • Cook scallops: In frying pan, add two tablespoon olive oil.
  • When oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes).
  • Cut in small pieces.
  • Shrimp: Cut into 1/4 inch pieces.
  • Crab:.
  • Cut into small pieces.
  • Add above ingredients to large bowl.
  • Add cucumber, onions, green pepper, tomatoes, dill and Italian dressing.
  • Stir and refrigerate until at least 1 hour.
  • Serve in 1/2 avocado.
  • (Trim avocado bottom to lay flat.).

Nutrition Facts : Calories 292.2, Fat 20.7, SaturatedFat 3.1, Cholesterol 82.7, Sodium 447.2, Carbohydrate 14.3, Fiber 7.3, Sugar 1.9, Protein 15.4

STUFFED AVOCADOS WITH SEAFOOD



Stuffed Avocados With Seafood image

This is called Palta rellena con mixtura de mariscos. This recipe is posted for ZWT4. It is from panix.com. We reduced the amount of mayo and can't imagine it with the full amount.

Provided by Lavender Lynn

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb seafood, cooked (I used baby shrimp)
1/3 cup mayonnaise
3 avocados
1 teaspoon lemon juice
1/2 cup tiny peas
1/4 cup red bell pepper, diced and cooked
1 tablespoon catsup
3 drops Worcestershire sauce
salt
pepper
chives, for garnish

Steps:

  • In a bowl combine seafood, mayonnaise, catsup, lemon juice, worcestershire, peas, salt, and pepper.
  • Peel avocados, divide lengthwise and sprinkle with a dash of lemon juice.
  • Fill stuffing in the avocado cavity.
  • Garnish with chopped chives and red pepper.

BAKED SEAFOOD AVOCADOS



Baked Seafood Avocados image

"Everyone who tastes this wonderful luncheon dish is surprised that the avocados are baked," notes Marian Platt of Sequim, Washington.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1 cup mayonnaise
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/8 teaspoon salt, optional
1/8 teaspoon pepper
1 can (4-1/2 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) medium shrimp, rinsed and drained
4 large ripe avocados, halved and pitted
1 to 2 tablespoons lemon juice
1/4 cup crushed potato chips, optional

Steps:

  • In a large bowl, combine the mayonnaise, celery, onions, salt if desired and pepper. Add crab and shrimp; mix well. Peel avocados if desired. Sprinkle avocados with lemon juice; fill with seafood mixture. Sprinkle with potato chips if desired. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 269 calories, Fat 22g fat (0 saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

Tips:

  • Choose ripe avocados: Look for avocados that are slightly soft to the touch and have a deep green or black skin. Avoid avocados that are too hard or have blemishes.
  • Use a variety of seafood: This recipe is a great way to use up leftover seafood. Feel free to use any type of cooked seafood you like, such as shrimp, crab, lobster, or salmon.
  • Don't overfill the avocados: Be careful not to overfill the avocados with seafood salad, as this can make them difficult to eat.
  • Serve immediately: Stuffed avocados are best enjoyed immediately after they are made. The avocados will start to brown after a few hours, so if you are making them ahead of time, store them in the refrigerator and fill them just before serving.

Conclusion:

Stuffed avocados are a delicious and healthy appetizer or main course. They are easy to make and can be tailored to your own taste preferences. With a variety of seafood options and toppings to choose from, the possibilities are endless. So next time you are looking for a quick and easy meal, give stuffed avocados a try!

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