Pregnancy Friendly Crab Stuffed Avocados
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 oz lump crab meat, picked over for shells
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh chives, thinly sliced
- 1 tsp dijon mustard
- ¼ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- salt and pepper, to taste
- 2 large ripe avocados, halved and pitted
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon mustard, and Old Bay seasoning and stir until smooth.
- 2
Add the crab meat, celery, red onion, and chives to the bowl and fold gently until everything is evenly coated, keeping the crab in large pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!