Tampico-Style Avocados

  • Serves

    serves 6

This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.


  • 3 ripe Hass avocados, halved and pitted
  • 1 cup shredded crabmeat, picked over
  • 2 leaves lettuce, chopped
  • 12 cup mayonnaise
  • Salt and freshly ground black pepper
  • 1 hard-cooked egg, peeled and chopped


Step 1

Scoop out some of the avocado fl esh from each avocado half, making a slightly larger cavity than was left by the pit, into a medium bowl. Add crabmeat, lettuce, and mayonnaise and gently stir until well combined. Season to taste with salt and pepper.

Step 2

Divide crab salad between avocado halves, mounding it in each avocado cavity. Arrange avocados on a lettuce-lined serving platter, if you like. Garnish avocados with chopped eggs.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.