Crab Stuffed Avocado

Chef John Kleifgen from Nick & Sam's Park Cities joins Good Day to make a baked avocado dish. He's also promoting Wednesday Supper, a chef-themed dinner at the restaurant tomorrow.

Crab Stuffed Avocado

2 Ripe Avocados
1 pound lump crab meat
1 ea diced green bell pepper
¼ diced red onion
1 clove garlic, chopped
1 tablespoon butter
1 teaspoon creole seasoning
½ cup sour cream
¼ pound cream cheese
2 ounces shredded pepperjack cheese
½ teaspoon salt
dash of black pepper
panko breadcrumbs as needed

Saute peppers, onion, and garlic in butter. Add seasonings and all the diary. Cook over low heat, stirring, until melted and combined. Fold in crab meat. Cut avocados in half and remove the pits. Fill avocados with crab mixture, top with breadcrumbs, and bake 12-14 minutes at 350 F. 


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