Eric Ripert. That silver-haired French fox is turning up everywhere these days. He's popped up on "Top Chef," "Treme" and "No Reservations." Not to mention, he's good buddies with Bourdain, hosts his own PBS TV series “Avec Eric," and his restaurant Le Bernardin has garnered three Michelin stars and has upheld a four-star review from The New York Times for over two decades. Holy cow! Is there anything this culinary wizard can't do? Well in addition to making amazing seafood dishes, it turns out he knows his way around an avocado too. I recently came across this tweet of his and decided to give it a go.

There were no measurements listed so I played around with the ingredients in my kitchen. The resulting product- a decadent dish of fresh crab and warm, creamy avocado that only takes a few minutes and a few dollars to throw together. Deee-lish! 

Crab-Stuffed Avocado


6 oz. shredded fresh lump crabmeat

1 fresh avocado, halved and pitted

2 tablespoons Best Foods's mayo

1 teaspoon Dijon mustard

3/4 teaspoon Old Bay seasoning

1 teaspoon fresh lemon juice

fresh ground pepper

2.5 Tablespoons breadcrumbs

lime or lemon wedges (optional)


1. Set oven for broil. Slice and pit avocado.

2. Line a baking sheet with foil and place pitted avocado halves on sheet.

3. In a small bowl, combine crabmeat, mayo, mustard, Old Bay seasoning and lemon juice together. Mix well.

4. Divide the crabmeat mixture evenly into two servings. Using a spoon, fill each avocado cavity with a serving of the mixture. Top with some fresh ground pepper (to taste).

5. Sprinkle generously with breadcrumbs.

 6. Place in oven and broil for about 10 minutes (keep an eye on it if your oven's temperamental like mine).

7. Remove from oven and serve immediately. Lime or lemon wedges (optional).

4 Responses
  1. Unknown Says:

    This recipe is delicious! I made two minor adjustments: 1) I scored the avocado meat before stuffing and 2) I mixed the breadcrumbs into the stuffing (my broiler set on Lo scorched the breadcrumbs when it was simply encrusting the top of the stuffing).

  2. Ally Says:

    Glad you liked it. As soon as it cools down here in 103 degrees Sacramento, I'll probably get back to making these...I'll give your suggestion regarding mixing the breadcrumbs in. My old oven at the cottage was pretty mild but now that I've moved in with Mr. S. his oven tends to like to scorch things too. ;-)

  3. Anonymous Says:

    Trying a variation of this tonight. Combining this recipe with a baked crab dip I've made for years. I'll let you know how it turns out.

  4. Ally Says:

    Mmm, baked crab dip in avocado sounds delicious. Let me know how it turns out.

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