Keto Crab-Stuffed Avocados

Keto Crab-Stuffed Avocados

Creamy avocado, crispy on the outside, filled with spicy jalapeño crab salad — this dish is a show-stopping keto-friendly appetizer that doubles as a rich, satisfying meal. Each bite combines buttery avocado with a zesty crab filling and a golden almond flour crust. Inspired by coastal flavors and keto simplicity, this fried avocado recipe will make you rethink how to enjoy your favorite healthy fat!

Keto Crab-Stuffed Avocado

Sonora Keto

Servings

4

Prep Time

15 minutes

Cook Time

5 minutes

Calories

336

Cuisine

Seafood

Category

Dinner

Rich, buttery avcado and a spicy lump crabmeat salad make this dish a total crowd-pleaser!  Saludos!

Keto Crab-Stuffed Avocado

Ingredients

    Crab Filling

    • 1 cup Lump Crabmeat
    • 6 Green Onions, finely chopped
    • 1 Jalapeño (raw), finely diced
    • 1 tsp Garlic Powder
    • ¼ cup Mayonnaise
    • 1 tsp Salt
    • To taste Ground Pepper

    Fried Avocado

    • 2 Avocados
    • 2 Large Eggs
    • 1 tbsp Coconut Flour
    • 1 tsp Baking Powder
    • 3 cups Sunflower or Preferred Oil (for frying)
    • As needed Almond Flour (for dusting)

    Directions

      Prepare the Crab Filling

      1. Finely chop the green onions and jalapeño.

      2. Shred the lump crab meat gently with a fork.

      3. Combine crab meat, onions, jalapeño, garlic powder, salt, and mayonnaise.

      4. Mix gently and season with pepper. Set aside.

      Make the Batter

      1. Separate the egg whites and whisk until frothy.

      2. Add baking powder, yolks, coconut flour, and almond flour.

      3. Whip until light and airy.

      Prep and Fry the Avocados

      1. Cut avocados in half and remove pits.

      2. Dust each half with almond flour.

      3. Heat canola oil to 350°F (175°C).

      4. Dip in batter and fry 30 seconds per side until golden.

      5. Drain on paper towels.

      Assemble and Serve

      1. Fill the pit cavity with crab mixture.

      2. Serve warm with salad or a drizzle of lime juice.
      Back to blog