Cheesy Crab in Avocado

By February 21, 2019April 4th, 2020Seafood
Cheesy Crab and Avocado by

Indulge in this deliciously cheesy delicacy, so yummy



Prep time

10 Minutes

Cooking time

15 Minutes



15g melted butter

2 heaped teaspoon plain flour

¼ cup cream

¼ cup milk

2 teaspoons chipotle sauce

pinch curry powder

2 teaspoon mayonnaise

  • 1 avocado, halved
  • 2 teaspoon lemon juice
  • 1 green shallot, sliced white only
  • 140g tub fresh crab meat *see note
  • 3 tablespoons parmesan cheese



  • In a small saucepan add flour to the melted butter and stir to a paste, remove from heat and gradually add milk and cream, return to heat slowly bring to boil, keep stirring while sauce thickens. Add chipotle sauce, curry powder and mayonnaise, stir to combine

Preheat oven 180ºc

  • Cut avocado in half, remove seed, scraps some avocado out making the hole a little larger
  • Combine scooped avocado, the crab meat, shallots and lemon juice and pile over the avocado 
  • Pour the sauce over the crab mixture, top with parmesan cheese
  • Place on a wire rack over a baking tray of hot water and bake in the oven for 10 minutes or until golden in colour and heated through
  • Serve and Enjoy

Note: You can purchase fresh crabmeat tubs at your local supermarket, in the deli section.

This recipe was adapted from my first ever Australian Women’s Weekly cookbook “The Best Ever “ and is still a favourite

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