Keys Fresh Seafood
Keys Fresh Seafood
Annie B.
2-3
15 minutes
0 minutes
Appetizers
Elevate your appetizer or light lunch with these bold and flavorful Togarashi-Dipped Stuffed Avocados with Stone Crab Salad. Creamy ripe avocados are dipped in vibrant Japanese togarashi seasoning for a spicy, umami-rich crust, then generously filled with cool, premium Keys Fresh Stone Crab Dip. Finished with a touch of black pepper, fresh scallions, and lemon wedges, this easy no-cook recipe is perfect for seafood lovers looking for a refreshing, gourmet twist. Gluten-free, keto-friendly, and ready in minutes, this avocado recipe is ideal for entertaining, meal prep, or impressing guests with minimal effort.
1 (7 oz) Container of Keys Fresh Stone Crab Dip
2 Ripe Avocados
4 Tablespoons of Togarashi Seasoning
1 Teaspoon of Black Pepper
Scallions for Garnish (Optional)
Lemon for Garnish (Optional)
Spread the 4 tablespoons of the togarashi seasoning evenly on a small plate or shallow dish.
Cut the avocados in half lengthwise and carefully remove the pits. Gently scoop out a small bit of the flesh to create more room for the filling.
Lightly press the cut (flesh) side of each avocado half into the plate of Togarashi, coating the surface.
Place the dipped avocado halves flesh-side up on a serving platter.
Spoon the Keys Fresh Stone Crab Dip generously into the hollow of each avocado, mounding slightly over the top.
Sprinkle each half with a pinch of black pepper.
Garnish with thinly sliced scallions and serve with lemon wedges on the side.
