Food allergies have got to be one of the most inconvenient things in the world, especially to any avid foodie. If you follow my blog, you already know I am highly allergic to cocoa. I am also allergic to egg yolks, but not deathly so. Therefore, I will occasionally indulge in food like hollandaise sauce and bear the pain… because some things are just too legit to quit. Hey-Hey! (Sorry, flash back of the 90’s MC Hammer Taco Bell commercial just ran through my brain)
The cruel, and unusually punishing, aspect of food allergies is that you can develop them. Fine one day, poof (!) no more chocolate for you the next. So unjust! I bring this up because my mother is allergic to avocado. I can vividly recall the day she developed that allergy. It was my 12th birthday party at Wet n’ Wild and she ate a taco salad with guacamole. Wham bam, her stomach immediately said no thank you ma’am. But, being the wonderful mother that she is, she would not let this end her little girl’s party. She was such a trooper, wrapped up like a burrito in a wet towel, throwing up and looking like death became her. She would, however, never again experience the palatable, yummy joy of an avocado. Needless to say, these delicious Tex-Mex King Crab Stuffed Avocados with Lime-Cilantro-Sriracha Crema, are something my mother will not get to devour. (Sorry mom!)
Buttery, rich avocados stuffed with sweet, succulent, tender king crab meat and fresh, smoky roasted corn salsa. These protein packed bad boys get finished off with a generous drizzle of creamy, slightly spicy and zippy crema. The acidity and spice of the sauce not only compliments, it also enhances, the innate magnificent flavors of the crab and avocado.
These little stuffed gems are super quick and easy to put together, especially if you have already made the roasted corn, poblano and jalapeno salsa I previously posted. I told you it was a great condiment to have on hand! Literally with the salsa already prepared, all you need to do is steam some king crab legs*, crack the shell and remove the meat. While the crab is steaming, process the crema together in a food processor and slice a few avocados. Ta-da! Healthy, yet decadent and delicious Tex-Mex Crab Stuffed Avocados are yours for the consuming.
These stuffed beauties are great as an appetizer, snack or light meal with a salad. Or, you could be like me: sit on the living room floor with your work and a laptop on the table, rows of these little guys lined up in front of you and a glass of white wine… make it a personal smorgasbord of stuffed avocado scrumptiousness. Regardless of how you chose to serve* these Tex-Mex crab stuffed avocados, I know you are going to love ‘em! Cheers!
*If king crab is a little too pricy for your wallet, you can definitely substitute cooked lump crab meat for the king crab.
*I am blonde and just noticed these are green… they would be perfect for your St. Patty’s Day Party! You should add them to your menu 🙂
*To make the stuffed avocados easier to
inhale eat, use a paring knife to dice the avocado, in the skin. Be sure to not cut through the skin, only up to it, as shown in the photo above.
Tex-Mex King Crab Stuffed Avocados
- Stuffed Avocados:
- Roasted Corn & Poblano Salsa , to taste
- ¾ pound King Crab Legs
- 3 Hass Avocados – cut in half and pit removed
- Lime-Cilantro-Sriracha Crema:
- ½ Cup Sour Cream
- 1 tsp Lime Juice
- ½ Cup Cilantro Leaves – loosely packed
- ½ tsp Sea Salt
- 1 tsp Sriracha , or more to taste
- ¼ tsp Garlic Powder
- Scallions – thinly sliced
- Lime Wedges
- For the Lime-Cilantro-Sriracha Crema: Place all ingredients into the bowl of a food processor. Process until creamy and well combined. Set aside, covered in the refrigerator.
- For the King Crab: Fill a large pot with a steamer basket insert with 1’’ of water and 1 tablespoon of salt. Bring to a boil. Once water is boiling, add crab legs to the steamer basket. Cover and allow crab to steam for 5-6 minutes. Transfer the crab legs to a clean work surface. Use kitchen shears to cut the shells and remove the meat.
- To Assemble: Place the avocado halves on a serving platter or clean work surface. Fill with about 1 ounce of cooked crab meat. Top with corn and poblano salsa. Drizzle with lime-cilantro-Sriracha cream. Garnish with scallions and a squeeze of fresh lime juice.
- Serve immediately with extra lime-cilantro-Sriracha cream on the side.