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


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
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.

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

Recipe Credit:

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


Subscribe and Save!

Sign up to receive unique tips, ideas for coastal living and special discounts...

so That You Can Get Discount Coupons, Promos, Company News and More!

You will be unable to submit the form unless you turn your javascript on.

Newsletter Sign-Up