Cuban Stuffed Avocados Recipes

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CRAB SALAD STUFFED AVOCADOS



Crab Salad Stuffed Avocados image

I had something like this at one of our favorite restaurants and decided to just make it instead of crave it. They make a pretty presentation for a luncheon or dinner party. You can even hollow out a tomato.

Provided by startnover

Categories     Crab

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 10

5 large ripe avocados
1 lb lump crabmeat or 1 lb imitation crabmeat, chopped up
1 cup baby shrimp
3 chopped celery ribs
1/2 vidalia onion, chopped (or if you prefer 1/2 c spring onions)
1/4 cup chopped red bell pepper
2/3-1 cup Miracle Whip or 2/3-1 cup mayonnaise
1 -2 tablespoon fresh lemon juice
salt and pepper
1 dash hot sauce or 1 dash Tabasco sauce

Steps:

  • Make sure your seafood is well drained of liquid.
  • Mix all ingredients except avocados.
  • Refrigerate.
  • Meanwhile, cut avocados in 1/2 and remove pit.
  • If you would like more salad than avocado use a spoon and carefully remove part of the center of the avocado.
  • Sprinkle all avocado halves with additional lemon juice to help prevent browning.
  • Just before serving use an ice cream or cookie scoop to fill avocados, and serve.

Nutrition Facts : Calories 496.2, Fat 36.6, SaturatedFat 5.3, Cholesterol 68.9, Sodium 379.4, Carbohydrate 24, Fiber 16.9, Sugar 2.9, Protein 25.4

CREOLE CRAB STUFFED AVOCADOS



Creole Crab Stuffed Avocados image

Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).

Provided by januarybride

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 avocados, not overly ripe
2 tablespoons rice
10 crab sticks, chopped (I actually used canned crab)
2 tablespoons chopped tomatoes
2 -3 tablespoons mayonnaise
1 teaspoon mustard
3 drops Tabasco sauce
1 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped herbs (chives, thyme, basil or whatever you like)
salt & pepper

Steps:

  • Steam the rice and let it cool.
  • In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
  • Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
  • Dice the avocado.
  • Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
  • Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.

RICE STUFFED AVOCADOS



Rice Stuffed Avocados image

Make and share this Rice Stuffed Avocados recipe from Food.com.

Provided by Colbys Mom

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/2 cup rice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 cup chicken broth
1/2 teaspoon salt
1 egg, beaten
1 cup grated cheddar cheese
1/4 teaspoon Worcestershire sauce
1/2 cup chopped fresh parsley
3 medium avocados
1/2 cup fine dry breadcrumb
2 tablespoons melted butter

Steps:

  • Heat 2 tbsp butter in medium saucepan.
  • add rice and cook until golden, stirring.
  • add onion and celery and continue cooking gently 3 minutes, stirring.
  • add chicken broth and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
  • remove from heat.
  • stir egg, cheese, and Worcestershire sauce together with a fork and mix into rice along with the parsley.
  • heat oven to 350 degrees.
  • cut avocados in half, remove pits and put avocado halves in a shallow baking dish.
  • add 1/4 inch hot water to the pan.
  • spoon rice mixture into hollows of the avocados.
  • combine bread crumbs and melted butter and sprinkle over rice mixture.
  • bake 20 minutes or until crumbs are browned and avocados are hot.

Nutrition Facts : Calories 422.6, Fat 30.3, SaturatedFat 11.4, Cholesterol 75.4, Sodium 585.9, Carbohydrate 29.6, Fiber 7.7, Sugar 1.9, Protein 11.2

TUNA AND MANGO STUFFED AVOCADOS



Tuna and Mango Stuffed Avocados image

This is great as a light lunch during the summer time. Preparation time does not include cooling time in refrigerator.

Provided by TasteTester

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium mangoes, peeled, seeded and chopped
3 tablespoons chopped red onions
2 tablespoons snipped fresh cilantro
1 tablespoon extra virgin olive oil
1/4-1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
12 ounces solid white tuna packed in water, drained
2 large avocados, halved and pitted
lemon wedge

Steps:

  • In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired.
  • Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.

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