Nestled Crab Recipe

Name: Nestled Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 acorn squash; 1 cup water; 1 avocado; ½ cup crabmeat; 1 green onion, chopped; 2 tablespoons butter; 1 tablespoon flour; ½ cup swiss cheese, shredded; ¾ cup milk; ½ teaspoon Dijon mustard; 2 tablespoons breadcrumbs; ¼ teaspoon paprika

Servings: persons

1 acorn squash
1 cup water
1 avocado
½ cup crabmeat
1 green onion, chopped
2 tablespoons butter
1 tablespoon flour
½ cup swiss cheese, shredded
¾ cup milk
½ teaspoon Dijon mustard
2 tablespoons breadcrumbs
¼ teaspoon paprika

1
Preheat oven to 375.
2
Cut squash in half and scoop out seeds.
3
Place upside down in baking pan with water, bake for 40 minutes.
4
Chill in freezer or fridge 5 minutes.
5
Cut avocado in half, remove skin and seed.
6
Place into hole in squash, trimming if necessary to fit flush.
7
Melt butter, add flour, cook roux.
8
Gradually add milk, then Dijon mustard and half of the cheese.
9
Cook until thick, stirring.
10
Remove from heat, add green onion and crab.
11
Spoon crab mixture into avocado/squash.
12
Top with leftover cheese and bread crumbs, sprinkle with paprika.
13
Bake for 20 minutes.
14
Serve family style.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 acorn squash, 1 cup water, 1 avocado, ½ cup crabmeat, and more.

Yes, Nestled Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nestled Crab

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