Avocado Stuffed with Spicy Crab Salad

Avocado Stuffed with Spicy Crab Salad
  • 6 servings
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 1

    garlic clove, chopped

  • 1 tsp.
    (5 mL)


  • 1

    stalk celery, chopped

  • To taste salt

  • 6

    cocktail onions, chopped

  • 1/2 bunch

    chives, minced

  • 0.500

    grapefruit, segmented

  • 7 oz
    (200 g)

    crabmeat, flaked

  • 3


  • 1 Tbsp.
    (15 mL)

    grapefruit juice

  • 3/4 cup
    (190 mL)

    sushi rice (or short-grain rice), cooked


In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt.

Dice 1 grapefruit segment.

Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended.

Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside.

Sprinkle avocados and reserved pulp with grapefruit juice.

Mix 1/4 of the crab salad with the rice and fill the avocados.

Add a little avocado pulp and remaining crab salad.

Decorate with grapefruit segments.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007