Shrimp. Crab. Avocado. You’re hooked, right?
This recipe relies on a few great premises:
You can buy crab meat at Trader Joe’s for $2/8 oz can.
You can buy cooked, shelled, deveined shrimp at Grocery Outlet (or other groceries, check frozen areas and their weekly circulars) for less than $5/lb.
If you don’t already have them, you can easily obtain cheap baby spinach, parsley, dill, cucumber, mayonnaise, Sriracha ($3 for a huge bottle, my friends), lemon juice, garlic, and I know you already have some paprika. (Missing anything? Trader Joe’s!)
It is seafoody and it is good. Is someone you know on Atkins? Make them cry (in a good way) with this salad, because it is that satisfying.
This is the easiest fancy recipe you have ever made. Well, it looks fancy, but it isn’t. It’s the prettiest recipe you’ve made that will make your guests say,”I don’t think that was a full serving size, please give me more.”
The Sriracha gives it a little punch, but isn’t necessary if you are or have spice-averse guests. I found that the seafood plus the mayonnaise and avocado really mellowed the spice out, so it’s worth setting aside a bit to spike with Sriracha.
Ms. J’s Shimp-and-Crab-Stuffed-Avocados
Makes 4-6 servings
- 2-3 ripe Hass avocados (so that they give a bit when you squeeze them, but not too much), halved and pitted
- 2 c defrosted, previously cooked, peeled, deveined shrimp–coarsely chopped
- 1 8oz can crab
- 2/3 large cucumber, skinned and diced
- 2 tsbp fresh lemon or lime juice
- 1/4 finely chopped fresh parsley
- 1 tsp fresh dill or 1/2 tsp – 1 tsp dried dill
- 2 tbsp mayonnaise
- 1 clove garlic
- 1-2 tsp Sriracha (optional)
- Baby spinach, for plating
- Olive oil (optional)
- Skin and halve the avocados. Pop out the pits with a paring knife. (To do this, slice the avocados in half lengthwise, working around the pit. Separate the halves. Then, score the skin of each half gently lengthwise, just piercing the skin. Peel the skin off. You should have two halves with a big indentation inside (or a pit, on that side). Pop the pit out by wedging the tip of your knife under the pit.)
- Toss the chopped shrimp, crab, mayonnaise, cucumber, lemon juice, parsley, dill, garlic, and Sriracha (to taste – start with 1 tsp) in a large bowl.
- Salt and pepper to taste.
- Arrange a bed of baby spinach leaves on a plate. Slice a small amount of avocado off the bottom of each half so it sits flat. Put one half on each plate, and mound the shrimp/crab salad high on top. Sprinkle paprika over each half. I find the best way to do this is to hold the bottle sideways and gently tap it. If you like, you can drizzle the spinach with olive oil, but it truly isn’t necessary since the avocado is so rich.
- Serve immediately. You can store the salad portion for a day or two, but it is best served immediately as the cucumber tends to make everything watery after a few hours.