Crawfish-Stuffed Avocados

By Molly O’Neill

Published April 15, 1995

Total Time
About 10 minutes
Rating
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This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.

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Ingredients

Yield:Four servings

  • ½ pound cooked crawfish tails

  • 1 medium carrot, peeled and shredded

  • ½ small zucchini, shredded

  • 6 tablespoons fresh lime juice

  • ¼ teaspoon Tabasco sauce

  • 1 teaspoon kosher salt, plus more to taste

  • Freshly ground pepper to taste

  • 2 large ripe avocados, halved and pitted

  • 2 tablespoons chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 65 milligrams cholesterol; 261 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 9 grams fiber; 527 milligrams sodium; 12 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the crawfish, carrot and zucchini in a medium bowl. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them. Sprinkle with the cilantro and serve immediately.

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Comments

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Katherine

So easy and delicious! Used another brand of habanero garlic hot sauce and served as more of a salad with avocado skinned and cubed. Very ceviche like and a cool summer dish.

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