Crab Stuffed California Avocados with Mango Salsa

Summer is on its way and I am gearing up for light, refreshing meals! As the weather gets warmer, I love filling my plate with greens, salads, fruits, vegetables and cold/room temperature dishes. Because who wants to turn on their hot oven or sweat over the stove during warm summer months?! Not me! I’m always looking for a way to keep the heat off and whip up some cool, refreshing recipes - like this one!

I’m constantly inspired by the versatility of California Avocados and stuffing them with delicious, colorful fillings is eye-catching and fun to eat! You could stuff them with just about anything (I subscribe to the idea that ANYTHING goes well with Avocado!!) but this time I opted for another summer favorite: CRAB.

I’m a Maryland girl living in NYC. Every summer, I day dream of Maryland Crabs and sitting around wooden tables piled high with fresh steamed crabs straight out of the Chesapeake Bay! I could sit there and crack open crabs for hours and hours on end. I love the smell, the tastes, and even the tedious “picking” process. This is totally my summer dream!

I don’t have the opportunity to attend a Maryland Crab Feast too often anymore, so I do the next best thing. Pick up fresh lump crabmeat from my seafood market. Plus, this saves a whole bunch of time and my fingers from getting all cut up! Best part? It is the PERFECT item to stuff into my California Avocados for lunch, dinner, or even a snack!

For this recipe, I used mangoes and tomatoes to make a fresh salsa topping. I love the pairing of the sweet mango with zesty lime, the savory crab and creamy rich avocado. It is a match made in heaven. I also can use all of these ingredients tossed together over some greens as a salad- YUM!

Crab Stuffed California Avocados with Mango Salsa

Serves 4, as an appetizer.


  • 2 Fresh California Avocados

  • 1/4-1/2 lb Canned Lump Crab Meat

  • 1 tbsp Mayo

  • 1 Ripe Mango

  • 1 Plum Tomato (or handful of cherry tomatoes)

  • 1/4 Red Onion, finely diced

  • Fresh Chives, chopped

  • 1-2 Limes

  • Sea Salt & Fresh Pepper


  1. Combine crab meat, mayo, salt, pepper & chives in a bowl. Adjust seasonings to taste.

  2. Dice the mango, tomato, and red onion. In a separate bowl, combine and season with lime juice, lime zest, salt, pepper & chives.

  3. Slice the avocados in half and remove the pit. Scoop out a small amount of the center of the avocados (and set aside for avocado toast or guac!)

  4. Stuff the avocados with the crab filling and then add the mango salsa topping!

This post is sponsored by The California Avocado Commission, but all opinions are my own.

Alyssa Gagarin