KELP AND CRAB STUFFED AVOCADO RECIPE

This kelp and crab salad recipe from our friend Jenny Shea Rawn of My Cape Cod Kitchen is great with crackers as an appetizer, on a croissant sandwich, or simply on top of a bead of fresh and crispy greens. Check out Jenny’s nutritional breakdown of this recipe below. 

Avocados not required, but since when are avocados not a welcome addition to everything? 

Quite possibly the perfect addition to your holiday brunch. Bloody Mary’s not required, but definitely recommended. Enjoy!

Serves:8

Time:10 minutes

Ingredients:

  • 12 ounces lump crab meat, picked over for shell fragments
  • 4 ounces Ready Cut, Thaw and Eat Atlantic Sea Farms Kelp, thawed, picked over for pebbles and chopped
  • ½ red onion, finely diced
  • 1 tablespoon chopped fresh parsley 
  • 4 avocados, sliced in half and pitted

For the dressing:

  • ¼ cup mayonnaise 
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper 

For serving:

  • Freshly ground black pepper
  • Lemon wedges

Directions:

Add lump crab meat to a medium bowl. Using a fork, break up any large crab chunks. Add kelp, red onion and parsley to the bowl. Toss well to combine. 

Make dressing by adding mayonnaise, white wine vinegar, salt and black pepper to a small bowl. Whisk to combine. 

Add dressing to crab and kelp mixture. Mix to combine. 

Place the eight avocado halves on a serving plate. Using a spoon, add crab and kelp mixture to the avocado halves. Top with black pepper. 

Serve with lemon wedges. 

Recipe Notes:

  • If preparing this appetizer ahead of time, squeeze lemon over the avocado halves so they don’t brown prior to serving.
  • This recipe can also be made as a Kelp, Crab and Avocado salad (versus stuffed into avocado halves). Just prepare as directed, but add diced avocado to the crab and kelp mixture just before serving and toss gently. If you go this route, you can use two avocados instead of four. 

NUTRITION HIGHLIGHTS:

  • TheseKelp and Crab Stuffed Avocados are packed with all the flavors of the sea – sweet crab meat, umami rich kelp and creamy avocado with a tangy dressing. They make the perfect appetizer, side dish or quick lunch. Packed with satiating protein, heart smart monounsaturated fats, vitamins, minerals (including iodine) and phytonutrients.
  • Ready-cut kelp provides 745% of your daily value of iodine (per 2 ounce serving) important for thyroid health and metabolism. Iodine is especially important during pregnancy, for fetal brain development and cognitive function. Safe daily upper limit for adults is 1,100mcg. (Source: National Institutes of Health Office of Dietary Supplements: https://ods.od.nih.gov/factsheets/Iodine-Consumer/)
  • Avocados are rich in monounsaturated fats and can help boost the absorption of fat-soluble nutrients like Vitamins D, E, A and K. 
  • Crab is rich in protein, important for muscle and bone health, rich in zinc which is essential for immune health and rich in Vitamin B12, essential for neurological function and red blood cell formation.