Jamaican Crab Stuffed Avocados

Caribbean Pickapeppa Recipe, Seasonal & Fresh

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If you can't find Pickapeppa sauce, you can use any sweet, tangy sauce like a vinaigrette, Worchestershire sauce, or steak sauce. You could also try a sweet barbeque sauce or citrus salsa.


  • 2 avocados
  • Lime juice
  • 1/2 C butter
  • 1 small sweet onion, finely chopped
  • 2 Tbsp. flour
  • 3 C milk, scalded
  • 1 lb. lump crabmeat
  • 1 tsp. yellow mustard
  • 1 Tbsp. Pickapeppa Sauce (Jamaican savory sauce)
  • Parmesan cheese


Preheat oven to 400 degrees. Prepare avocados by cutting in half, pitting, and sprinkle with lime juice; set aside in shallow baking dish. In large heavy skillet, add butter and onion and saute over medium-low heat just until onion becomes transparent. Sprinkle the flour into the skillet with onions and whisk over medium-low heat for 2 minutes. Drizzle in milk slowly, whisking constantly, until milk is incorporated and mixture becomes thick. Remove skillet from heat.

In separate bowl, mix together the crabmeat, mustard, and Pickapeppa Sauce. Pour this into the skillet and stir the two mixtures together. Spoon the mixture into the hulled avocados and sprinkle with Parmesan cheese. Put in preheated oven and bake at 400 degrees for 13 to 15 minutes or until the avocados are just heated through.

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