Baked "Crab" Stuffed Avocado

Getting my ingredients together

Perfectly ripe avocados are what I'm looking for

Chop up the imitation crab

Mix everything together using sriracha to taste

Place on a parchment lined baking sheet

Then sprinkle with cheese, bacon & scallion

I regularly enjoy avocados.  I’m a huge fan of avocado toast, guacamole and avocados on just about everything.  When I first heard of baked avocados, I didn’t figure I would be an early adopter.   But then I had one.  Pause and have a moment of silence for the experience.  So crazy good.  


The avocado becomes softer and warm while the topping melts all together to make an addictively delicious super appetizer or side to accompany a nice salad.  In these imitation crab stuffed green goodies (of course you can use real crab), you get the crab, spice from the sriracha and oniony scallion all melting together with a hint of bacon and a cheesy crown.

Makes 6 portions


3 ripe avocados, halved and pitted
12 oz package flaked imitation crab, chopped finely
1/4 c mayonnaise
2 T sriracha to taste
6 scallions, chopped (diagonal chops look great)
4 strips bacon, cooked and chopped. (I use the microwave to cook my bacon between sheets of paper towel,  without the greasy mess and it only takes about 2 minutes)
1/2 good melting melting cheese such as cheddar or gouda (I used manchego in the YouTube video since I had it on hand)
Pinch salt


Preheat oven to 400 degrees.


Place avocados cut side up on parchment lined backing sheet.  If they’re wobbly, slice a small part off the bottoms to stabilize them.
Mix crab, mayo, sriracha and salt together.  Stir in a bit more than half of the scallions and bacon, reserving the rest for the topping.  Place atop avocado halves, using your hands to form a dome and press slightly into the avocado.
Sprinkle cheese on top of each and then a bit more scallion and bacon.


Bake at 400 for 15-20 minutes until cheese is melted and everything is warmed through.
Let cool slightly and use any residual cheese that has oozed off the avocados and formed crispy bits on your parchment as a clever garnish.

I love to eat these with a spoon to get all the goodness in each bite.