Avocado with Crabmeat and Lemon

We all know that avocados are packed with dozens of vitamins, minerals, fiber, antioxidants, and good fats that help with everything from keeping our hearts and eyes healthy to boosting our immune systems and helping us maintain a healthy weight.

So we should be eating more avocados. But I can only eat so much avocado toast!

I had an avocado inching toward over-ripeness, so I decided to experiment a little in the kitchen today. I found a can of crabmeat left over from the holidays and half a lemon in the fruit drawer, so this is what I came up with. I used food I had in the house, but you can play around with whatever you have on hand. Cucumbers, grape tomatoes, radishes, lime juice, bell peppers, with tarragon or cilantro for the spices—any combination would be delicious.

Note: I cooked the avocado halves face-down over high heat briefly to soften the flavor and make it easier to mix in the crabmeat, but that’s completely optional.

Avocado with Crabmeat and Lemon

Serves 2 (or 1 if you’re really hungry!)

Spray a non-stick skillet with cooking spray and heat over medium-high. Place the avocado halves cut-side down in the pan and cook for a couple minutes until they’re very lightly browned.

Ingredients:

1 ripe avocado, halved and pit removed
1 6-oz. can lump crabmeat
2 TBSP canola mayonnaise (or to taste)
1 TBSP lemon juice
1/4 tsp. herbes de provence, with a little extra to sprinkle on top
Salt and pepper to taste
Cooking spray

Directions:

In a small bowl, mix together the crabmeat, mayonnaise, lemon juice, herbes de provence, salt, and pepper.

Spoon the mixture evenly into your avocado halves, sprinkle with a little herbes de provence for color, and enjoy! (If your avocado halves are rolling around and you need them to stay put, you can cut a tiny slice from the bottom of each.)

Please let me know what you think! Do you have a favorite avocado recipe?