Crab Stuffed Avocado with Toasted Corn and Blistered Peppers

Crab Stuffed Avocado with Toasted Corn and Blistered Peppers

Well, I have to say…I’m pretty freakin’ proud of this one guys. It is one of those dishes that are summer on a plate. Though I believe I was always meant to live in California, I love my Maryland roots. And to us Marylanders, nothing says summer like CRAB.  The best is when you line some picnic tables with newspaper, lay out several bushels of steamed blue crab (from the Chesapeake of course) coated thoroughly in Old Bay, and go to town with some mallets. Other than that, MD crab cakes are of course a favorite.  Sticking to my routes but putting a little Cali twist on it, I came up with this recipe. It is super easy, yet one of the most delicious things I’ve ever made. Give it a shot, I don’t think you will be disappointed!

Servings: 4 ½ Avocados

Ingredients:
16 oz. can        Crab Claw Meat (see below)
2                      Avocados; chilled, sliced in half & pit removed,
2                      Baby Bell Peppers (sold at Trader Joes)
2                      Large Jalapeños
1 can                Yellow Corn, drained
Old Bay

(Yup that’s it)

First, make sure you have a can opener… I realized I had thrown my old one away assuming I would get a new one soon, but nope. Found myself without a can opener. Went to 2 grocery stores by my house and surprisingly, BOTH of them were out of can openers. So I bought a set of cheap knives (don’t use your good knives, they will be ruined) and went to town on the can. I’d seen it done on the show Chopped before and figured I’d give this trick a whirl. So, now you know… if you are in a pinch, use a cheap knife to open your cans.

Now to the important stuff…

Let the corn drain in the sink while you prep the peppers.
Slice the peppers (both the bell and jalapeños) around the core into a few large pieces.
Place the large pieces of pepper over your gas burners or grill flame to get a nice char.
Once charred, dice the peppers and place in a bowl.

Spray some olive oil in a non-stick pan and heat over medium high heat.
Add the corn and sauté until the corn starts to brown then remove and add to diced peppers.

Add about a tsp of olive oil to the pan and add the crab.
Add as much Old Bay as you like, I like a lot.
Sauté until crab is warm then add to the pepper and corn mixture.

Peel the chilled avocado halves and place a quarter of the crab mixture in the pit indentation.

That’s it! Told you it was simple!

** I used crab claw meat here because it is cheaper than lump crab meat and since this does not need to hold a shape, claw meat works well. If you are planning on making crab cakes, use lump crab meat. Trust me, I’m from Maryland**