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Tarragon Crab Salad Stuffed Avocados

A fresh and tasty low-carb meal idea that is jam-packed with crab meat made from wild-caught and sustainable Alaska Seafood.
Prep Time10 mins
Total Time10 mins
Course: Dinner
Cuisine: American
Keyword: Crab Stuffed Avocado, Crabmeat Avocado
Servings: 2 people
Calories: 850cal
Cost: $5


  • 1 cup Crab Meat Alaska Seafood variety, wild-caught, sustainable
  • 1 whole avocado halved and seed removed
  • 1 small plum tomato diced
  • 1 tablespoon red onion diced
  • 1 tablespoon yellow bell pepper diced
  • 1 tablespoon red bell pepper diced

Tarragon Mayo *Makes 1 cup worth

  • 1 teaspoon chopped tarragon
  • 1 clove garlic finely chopped
  • 1 tablespoon lemon juice about half of a lemon
  • 1 pinch salt
  • 1 cup mayo


  • Prepare you tarragon mayo ahead of time and store it in a sealed container in the refrigerator.
  • Add all of the veggies and crab meat to a medium-sized bowl.
  • Mix in 1/4 cup of your tarragon mayo.
  • Carefully slice your avocado(s) down the center, and remove the stone-discard.
  • Stuff each avocado with crab.
  • Enjoy!


Prepare these on an as needed basis to prevent your avocados from browning too quickly.
Store any extra crab salad in the fridge. 


Serving: 2halves, stuffed | Calories: 850cal | Carbohydrates: 4g | Protein: 17g | Fat: 85g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 1436mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 1mg