Seafood Recipes

Crab Stuffed Fried Avocados

crab stuffed avocadoIsabel, Puerto Rico 1998. We were standing around a kitchen island and an open porch with a view to the ocean. It was always windy in January and February, my sister was there windsurfing the days away. She originally made this recipe with larger Caribbean avocados, cheese, cumin and more peppers, served with a side of salsa. Over the years it has evolved; I added the crab and changed the spices.

Any way you make it, the dish is a crowd pleaser.

Crab Stuffed Fried Avocados


  • 4 Avocados

Crab Filling

  • 1 cup crabmeat (lump if you have it)
  • 1 cup shredded cheese (I prefer Colby/Monterey Jack mix)
  • 1 Small jalapeno pepper (finely diced)
  • 1 Tsp. (3 shakes) Worcestershire sauce
  • 1 Tsp. (3 shakes) Cholula/tabasco
  • 2 Tbsp. sour cream
  • Salt and pepper to taste
  • 1 Tsp. lemon juice (or to taste)

Fry Batter

  • 1 cup flour
  • ¾ cup cornmeal
  • Salt and pepper to taste
  • 1 Tsp. baking powder
  • 2 Eggs
  • 1 cup milk

fried avocadosDirections

  1. Half and peel 4 avocados. Set aside on a quarter sheet baking tray/jelly roll pan.
  2. Mix all of the ingredients for the filling, gently adding the crabmeat last after the others are incorporated.
  3. Make small balls of filling and press into avocado halves.
  4. Place the stuffed avocados on the tray into the freezer briefly to firm up.
  5. In a medium bowl, mix the flour, cornmeal, baking powder, salt and pepper. In a separate small bowl, whisk together the eggs and milk. Then stir the wet into the dry mixture. Allow to thicken a few minutes.
  6. Heat oil a few inches deep in a large pot on medium/medium high. If the oil is too hot, it will brown too quickly; if it is not hot enough the batter will be soggy.
  7. Dip the avocado halves in the batter and drip off excess. Fry quickly on one side and then flip carefully to fry the other side until golden brown.
  8. Drain on paper towels or cooling rack

seafood recipe

Allison Stattner
Allison lives in Coconut Grove, FL. With an abundance of tropical produce and seafood, she considers her approach to food to be “fresh coastal”. H...