Crab Cake Stuffed Avocado

I love crab cakes and avocados.  I wanted to incorporate both in a lighter version this is what I came up with. They turned out great, this will be a great go to for a quick lunch.  Definitely would impress friends if you need to make a couple for a luncheon and serve with a side of baby greens.

    1 10 oz can of crab meat
    1/4 cup of chopped sweet onions
    3 sun-dried tomato halves chopped
    3 quarters of marinated artichoke chopped
    3 cloves of garlic
    3 tbsp organic sour cream
    1/2 tsp of lemon juice 
    dash of cheyenne pepper
    1/8 tsp dry mustard
    1 tbsp organic butter
    1 Avocado 
    salt to taste


    Drain crab meat and check for shell pieces.  Put to the side.

    In a small saute pan. On med low heat, place butter and onions. Once onions are beginning to turn translucent add sun-dried tomatoes and artichokes.  Let this sauté a few minutes so the ingredients mary a bit. 

    While that is cooking mince garlic.  Take one clove of garlic and puree in a small mixer.  

    Take your pureed garlic and add dill, sour cream and 1/4 tsp of lemon juice, mix together with will be the sauce you drizzle on top.  Add a dash or so of salt to this.

    Add remaining garlic, crab, cheyenne pepper, mustard, and lemon juice to your saute pan.  Mix together and make sure it is evenly heated. About 4 minutes,  Add salt to taste.  Put to the side so that it can cool slightly.  

    Cut avocado in half, remove pit and skin.  Place each half on a plate and fill the concave part of your avocado with your crab cake mixture.  Drizzle with sour cream sauce and serve.

    • Pink Gluten
    • Yellow Nuts
    • Blue  Soy
    • Red Eggs
    • Orange Fish