Dungeness Crab Stuffed California Avocado

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Nutritional Highlights (per serving)

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46 g
Total Fat
14 g
Total Carbs
18 g
50 mg
 Dungeness Crab Stuffed California Avocado Image

This light, yet satisfying appetizer pairs a Pacific seafood delicacy with delicious in-season California Avocados. The sweetness from the crab, the zest from the vinaigrette and the creamy avocado come together to deliver a punch of flavor in every bite.


Serves: 4
  small shallots
Tbsp.  avocado oil
cup  cherry tomatoes, whole
1/4  cup  sherry vinegar
1/2  cup  extra virgin olive oil, divided
Tbsp.  sea salt flakes, divided
  sprigs tarragon
  sprigs dill
  chives, chopped
  medium lemon
12  oz.  lump Dungeness crab meat
  ripe, Fresh California Avocados, cut in half, seeded and peeled

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Remove the outer skin of the shallots and slice them crosswise into thin rings.
  2. Heat a medium skillet over medium high heat with avocado oil.
  3. Add the cherry tomatoes and shallot slices to the skillet, and cook for about 5 minutes, or until caramelized and shallot is translucent.
  4. Transfer the tomato-shallot mixture into a blender and puree by slowly adding the sherry vinegar and half of the olive oil until it becomes an emulsified mixture. Season with a bit of the sea salt to taste. Set aside.
  5. In a small bowl, pick the tarragon and dill off the stems, and add half of the chopped chives. Zest the lemon on top of the hand-picked herbs. Set aside.
  6. Segment the lemon by cutting off one end so it sits flat. Then trim the peel off the sides, removing the pith and seeds (reserve the peels, do not discard). Cut the lemon into six pieces and set aside.
  7. There will be leftover lemon juice on the cutting board from segmenting the lemon. Add this juice, along with the juice from the reserved peels to the bowl with the herbs.
  8. Add the crab meat and remaining olive oil to the bowl. Gently toss together until combined. Add a little sea salt to taste.
  9. To plate the dish, sprinkle a little sea salt over each avocado half, and spoon a generous amount of the tomato vinaigrette on top (you will have leftover vinaigrette). Add the crab mixture to each half and garnish with lemon segments, remaining chopped chives and remaining sea salt to taste.

Serving Suggestion: Serve as an appetizer, or as the main dish with a fresh green salad.

Beverage Pairing: To accentuate the vibrant flavors of the dish, try serving alongside a glass of crisp Sauvignon Blanc, or sparkling water.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 530
Total Fat 46 g
Trans Fat 0 g
Saturated Fat 7 g
Monounsaturated Fat 15 g
Polyunsaturated Fat 5 g
Total Carbs 14 g
Dietary Fiber 8 g
Total Sugar 2 g
Protein 18 g
Cholesterol 50 mg
Sodium 1540 mg
Potassium 1056 mg

Vitamin A 45 mcg; Vitamin C 24 mg; Calcium 93 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 148 mcg; Omega 3 Fatty Acid 2.51 g.

% Daily Value*: Vitamin A 6%; Vitamin C 25%; Calcium 8%; Iron 6 %; Vitamin D 0%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Brian Malarkey

Chef Brian Malarkey has created 15 wildly successful restaurants across the United States. He serves as the Partner of nine other concepts in Southern California, including Herb & Wood, Herb & Eatery, Herb & Sea, Animae, NIMA Café, and Herb & Ranch. He was the founding executive chef/partner of Searsucker and Herringbone restaurants, which sold majority stake to Hakkasan Group in 2014. Under his guidance, the brands expanded both across the country and internationally to 10 locations. Brian was a finalist on Bravo’s Top Chef All-Stars and past Top Chef contestant. He also appears regularly on Guy’s Grocery Games, the Today Show, and Good Morning America.

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