Peruvian Style Crab-Stuffed Avocados by Andrew Cohen

Cuzco, Peru is the gateway for the famed 20-mile hike along the ancient Inca Trail leading to Machu Picchu. A true backpacker town, where they say you can get any mind-altering substance in the world.....

Last time I was there, I had an amazing encounter with a stuffed avocado. After arriving in town, I found the place where the locals eat (Pucara) and ordered up some of these….I don't why, they just caught my eye - what could be better than a stuffed avocado! Five minutes later there they were - perfection on a plate...One stuffed with shrimp the other chicken - both were awesome and I knew immediately that I would be adapting this one for my kitchen!

At Pucara, both the shrimp and the chicken mixtures contained a base of mayo, lime, salt, pepper, onions and some other spices that I couldn't really decipher and I think there was some vinegar in there as well. My personal twist is to use a crab salad stuffing with lots of fresh herbs and Extra Virgin Olive Oil instead of Mayo. This is a great, light dish that can be served as an appetizer and the ladies will love it!

Not only is this dish great to impress people with your knowledge of Peru, this is also a great make-up dish or a simple declaration of your love and appreciation for someone. Try out this appetizer and believe me, no one will be able to stay mad at you for long.

Peruvian style Crab-Stuffed Avocados

4 medium ripe avocados
3 cups fresh white crab meat
1 chopped red pepper
1 chopped jalapeno pepper
1/2 of a white onion
2 cloves crushed garlic
a handful of chopped flat leaf Italian parsley
a handful of chopped cilantro
dashes of chile powder
Salt and Pepper to taste
Extra Virgin Olive Oil

Chipotle Cream Sauce
Sour Cream
Chile Powder
Chipotle Sauce (small can)


-Place Crab in a Large mixing bowl
-Chop up the red pepper, onion and garlic and lightly saute in a pan with olive oil (cook for 3 - 4 minutes only)
-Let the above mixture cool slightly and then pour over the crab
-Stir in remaining ingredients...adding olive oil liberally and salt, pepper and chile powder to taste
-Place crab salad in the fridge for 15 - 20 minute to chill
-Carve out the avocados slightly with a spoon and stuff with the mixture

-Finish with a dollop of chipotle cream sauce and another dash of Chile Powder


The ultimate make-up dish, straight from Cuzco, Peru !!!!

Good Eats,

Andrew Cohen