Crab and shrimp filled Baked Seafood Stuffed Avocados make an extraordinary Sunday or special occasion brunch entree, or appetizer before a special meal.
Welcome to day two of the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
I’m so happy I decided to make these Baked Seafood Stuffed Avocados. First off, I love everything about them. The avocado, the crab, the shrimp, the Cabot White Oak Cheddar I added to the seafood mixture. Okay, the cheese did ooze out of the avocados a little bit during baking, but that can be fixed by hallowing out some of the avocado before stuffing if needed, and by making sure they are sitting flat in the baking dish. They can also be easily adapted to your liking, so for you baked seafood stuffed avocados might mean more crab meat, and less shrimp, or all shrimp/crab.
Baked Seafood Stuffed Avocados
Read on after the recipe to see all the other great #BrunchWeek recipes shared today, and enter the giveaway!
Crab and shrimp filled Baked Seafood Stuffed Avocados make an extraordinary Sunday or special occasion brunch entree.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 4 avocados, sliced in half length-wise and pitted
- 8 ounces chopped cooked shrimp
- 3.25 ounces flaked fresh cooked crab
- 1 cup Cabots White Oak Cheddar, finely shredded
- 1/2 cup finely diced vidalia onion
- 2 eggs, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon seafood seasoning
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, lemon juice, and eggs; mix well.
- Spoon the mixture equally on top of each avocado half (you may have a little mixture remaining, depending on the size of your avocados). Place in a glass 9x13 baking dish without tilting the avocados, and bake in the preheated oven for 25 minutes or until heated through. Serve immediately.
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- Breakfast Burger by Cooking In Stilettos
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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.