Avocado Canoes Stuffed with Crab and Coconut Mamposteado Rice

Name: Avocado Canoes Stuffed with Crab and Coconut Mamposteado Rice
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: unit large avocados, firm yet ripe; 2 tbsp lime juice; 2 tbsp olive oil; 3.5 oz white onion, chopped; 3 oz cubanelle pepper, chopped; 1.5 oz sweet ají peppers, chopped; 4 cloves garlic, minced; 2 tbsp culantro, chopped; 2 tbsp tomato paste; 1 cup coconut milk; 2 1/2 cups day-old cooked white rice; 1 cup cooked red beans, drained; 12 oz cooked crab meat; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 tsp salt; 1/4 cup green olives, chopped; 3 oz Puerto Rican white cheese, shredded; 1/4 cup plain breadcrumbs; 1 tbsp melted butter

An original Puerto Rican recipe that turns avocado halves into edible "canoes" filled with coconut mamposteado-style rice, sautéed crab meat in sofrito, and a light queso del país topping. It brings together coastal Puerto Rican flavors, creamy texture, and a homey island feel.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

2 unit large avocados, firm yet ripe (partidos a lo largo and without semilla)
30 ml lime juice (for evitar que the aguacate se oxide)
30 ml olive oil (divided)
100 g white onion, chopped
80 g cubanelle pepper, chopped
40 g sweet ají peppers, chopped
12 g garlic, minced
10 g culantro, chopped
30 g tomato paste
240 ml coconut milk
400 g day-old cooked white rice
170 g cooked red beans, drained
340 g cooked crab meat (revisada for retirar conchas)
2 g dried oregano
1 g ground cumin
1 g black pepper
6 g salt (or to taste)
35 g green olives, chopped
80 g Puerto Rican white cheese, shredded (or mozzarella suave)
30 g plain breadcrumbs
15 ml melted butter

Nutrition facts

per serving

610 kcal

Calories

24 g

Protein

42 g

Carbs

39 g

Fat

9 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyShellfish

Instructions

1
Preheat the oven to 400°F / 200°C. Lightly grease a baking tray or baking dish.
2
Cut the avocados lengthwise, remove the pits, and scoop out a little flesh from the center to create 4 roomy canoes. Finely chop the scooped avocado flesh and toss it with the lime juice. Reserve the avocado canoes and the chopped flesh separately.
3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, cubanelle pepper, sweet ají peppers, and garlic. Cook for 4 to 5 minutes until fragrant and softened.
4
Add the culantro and tomato paste. Cook for 1 minute, stirring well so the paste coats the vegetables.
5
Pour in the coconut milk and bring to a gentle simmer. Add the cooked rice and red beans. Stir and cook for 3 to 4 minutes until the rice is moist, fluffy, and creamy. Season with half of the salt and a pinch of the black pepper.
6
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the crab meat, oregano, cumin, the remaining salt, the remaining black pepper, and the green olives. Cook for 2 to 3 minutes, just until everything is well combined.
7
Fold the reserved chopped avocado flesh into the crab mixture and remove from the heat. Fold this mixture into the coconut rice to make an even filling.
8
Place the avocado canoes on the prepared tray. Fill each one with the crab and rice mixture, pressing lightly so they hold their shape.
9
Mix the Puerto Rican white cheese, breadcrumbs, and melted butter. Spoon this topping over the filled avocado canoes.
10
Bake for 12 to 15 minutes at 400°F / 200°C, until the cheese melts and the top turns golden. For extra color, broil for 1 to 2 additional minutes, watching closely.
11
Let rest for 5 minutes before serving so the filling can settle. Serve hot.

Chef tips

If the avocados are very ripe, chill them for 20 minutes before filling so they hold their shape better in the oven. You can also use small ramekins or crumpled foil to support the canoes on the tray.

Substitutions

You can substitute the jueyes with lump crab meat or chopped shrimp. Queso del país can be replaced with mild mozzarella. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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