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From The Galley: Tex Mex Crab Stuffed Avocados With Lime-Cilantro-Sriracha Crema

Tex Mex Crab Stuffed Avocados
 

Tex-Mex King Crab Stuffed Avocados
Author: Cheyanne Bany
Prep time:  20 mins
Cook time:  5 mins
Total time:  25 mins
Serves: 6
 

Ingredients:

Roasted Corn & Poblano Salsa
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
Garnish:
Scallions – thinly sliced
Lime Wedges

Directions:

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.

Notes
*Can Substitute 5-6 oz. of cooked lump crab or imitation krab

Recipe Credit:

Tex Mex Crab Stuffed Avocados With Lime-Cilantro-Sriracha Crema

Comments

WoW! Sooooooooooo beautiful!
-   1 week ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   2 weeks ago -
This looks good will be making this could use shrimp or salmon
-   4 weeks ago -
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