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Crab Avocado Ravioli | An elegant, delectable crab salad presentation!

Crab-Avocado “Ravioli”

Home ยป 125+ Best Salad Recipes ยป Crab-Avocado “Ravioli”

Though I didn’t follow Dorie Greenspan’s directions to a “T,” this Crab-Avocado Ravioli was still an elegant and delightful salad!

Crab Avocado Ravioli on a white plate

Crab-Avocado Ravioli

I was flummoxed for a brief second when looking down the shortlist of ingredients for this Crab-Avocado “Ravioli.” The quotation marks in Dorie Greenspan’s title provided a clue that this wasn’t any ordinary ravioli. Instead of a filling between two pasta sheets, this ravioli was a crab, shallot, cilantro and lime salad nestled between thin sheets of avocado. I was sold.

Crab Avocado Ravioli slices on a white plate with a flower garnish

The Mandoline

I broke out the real Chef’s Mandoline for this project. My cheapo Japanese Benringer just didn’t cut it. Insert groan. The recipe stated to cut through the peel and pit and, apparently, my blade was a little dull. Finger sized indentations in the sides of the avocado slices weren’t part of the plan. My never used, able to sever fingers, mandoline made its debut and worked smashingly. No blood or guts. But I stopped after slicing two avocados and cut the third in half and piled on the crab salad. My version of Dorie’s Crab-Avocado Ravioli was just as sublime.

Dorie Greenspan’s Crab Salad Recipe

Apparently there are many versions of this Crab-Avocado Ravioli dish found in bistros across France, though credit for the original was given to Chef Pascal Barbot of the tony Parisian restaurant, L’Astrance. A very similar recipe from Patricia Wells can be seen here . Dorie used minced shallots instead of chives, omitted the orange zest (though it sounds like a marvelous addition), and added a tablespoon of chopped cilantro. If you’re having some ladies over for lunch, this would be a tres chic entree. You might also enjoy this Lobster in Endive Cups and Crabs Cakes with Avocado Aioli.

Crab Avocado Ravioli | An elegant, delectable crab salad presentation!

Crab-Avocado "Ravioli"

An elegant, delectable way to serve crab salad. Adapted from Chef Pascal Barbot of the Michelin-starred lโ€™Astranc via Dorie Greenspan

Prep Time 15 minutes
Total Time 15 minutes
Yield 4 servings


  • ยฝ pound of lump crab meat, free of shells
  • 1 lime, juice and zest
  • 1/2 shallot, minced, rinsed and patted dry
  • 2 tablespoons of almond oil
  • 1 tablespoon minced fresh cilantro
  • Sea salt and freshly ground white pepper, to taste
  • 2 large, ripe but firm avocados


  1. Place the crab in a bowl and add lime juice, zest, shallot, cilantro. Toss to combine. Season with salt and pepper to taste.
  2. Keeping the avocado skin and pit intact, cut into thin slices with a mandoline. Remove the skin and pit from the slices. Alternatively, cut avocado in half, remove pit.
  3. Place the largest slices of avocado on each plate, 2 per plate, and add a scoop of the crab salad to the middle of each avocado slice. Or to the center of the avocado halves. Use smaller pieces of avocado to garnish, if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 374mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 13g


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Skinny Tip

I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #14: Use a smaller plate for each of your meals. Go down one size and your reduced food portions will fill the plate. It will not feel like you’re depriving yourself when you cut down on your serving size.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

47 comments on “Crab-Avocado “Ravioli””

  1. True enough Liz. Your French crab salad aka ravioli is a chic way to serve ladies lunch! (Served on a small plate of course…so there is room for a gigantic serving of peach cobbler. Tee hee.)

  2. Crab is one seafood I do occasionally enjoy, I think it’s pretty stuffed into the avocado:@)

  3. It is not just nice have also served it in a very nice way ๐Ÿ™‚

  4. I like your open faced raviolo ๐Ÿ™‚

  5. I like both of your versions – open faced and salad in a boat ๐Ÿ™‚

    There was something very Patricia Wells about this dish. The orange zest would have been nice.

  6. It’s weird–but if I eat bananas or avocados, I almost immediately feel nauseous. I don’t know if there’s something in both that’s just too strong for my system? I just don’t like that feeling, so I avoid eating either of those things!

  7. You’re braver than I am! But I had actually envisioned the stuffed half avocado you made. Just beautiful, as always!

    Have a wonderful weekend!

  8. I just brought home both avocados and crab meat! Perfect timing for this lovely take on ravioli.

  9. A mandolin is on my list of to-buy kitchen gadgets. I’d love to slice fruit/veggies thinly ‘n beautifully. Your crab avocado “ravioli” looks divine, Liz. I’ve been on an avocado eating kick lately (although the high prices have made me hesitate buying them *sob*) and crab is always a winner in my book.

  10. Crab is such a treat and what a lovely creative way to use it!

  11. Never combined avocado with crab.. sounds interesting and makes me curious. Hope I will have the chance to try it soon.

  12. Both of your presentations are lovely. Of course, I didn’t think of slicing mine that direction… I did make a few, then just put all of the remainder together and served as mini-tostadas. Yummy!

  13. Love my mandoline but got to be careful. And what a great recipe, yum on crab, …and great minds think alike wait till you see my next post lol.

  14. It looks delicious and is a great way to enjoy crabmeat!

  15. This is such an interesting way of serving ravioli Liz! I love crab and avocado and I’m sure I would love both of them together.

  16. Love Dorie Greenspan’s recipes,and your version looks just perfect for the brunch table! Thank you Liz for the inspiration and it is so true with the smaller plates ๐Ÿ™‚

  17. Well…I wasn’t expecting a ravioli that looked like this! I love how perfect and unblemished your avocado is; so many times I cut them open and they can often be a disappointment. This dish looks perfect as a summer entree at any dinner party xx

  18. Both of your versions look fantastic, Lizzy! I love the simplicity of this recipe! I will be making mine tomorrow! Have a great weekend!

  19. Crabacado – your newest and coolest creation ๐Ÿ˜€
    What a gourmet dish!

    Choc Chip Uru

  20. You sound like my husband with the mandoline . I got one about three years ago and he doesn’t ever want me to use it. He thinks I am going cut my whole hand off.

  21. Crab salad on avocado slices is one of our favorite summer salads. I have to admit I’ve never tried to cut the avocado with a mandolin – I’m always afraid I’ll cut my fingers off.

  22. What’s better than avocado? โ€”avocado with crab! Love it!

  23. A unique and delicious recipe, Liz. I just read that we are going to have a glut of avos here in Australia! Good news huh!

  24. I gotta try this. This one is superb for my palate! Avocado and crabmeat are two things I love. Thank you so much for sharing this!

  25. Avocado is such a good companion! Why not stuff it like ravioli?! Great idea, Liz.

    ela h.

  26. A lovely presentation, Liz. Crab and avocado…this is a combination I have yet to try.

  27. I love the way you set up the dish with the flower garnish….just so pretty. — I love my mandolin but the thing scares me to pieces. I am always so afraid of cutting myself.

  28. Just saw these luscious bites on Andrea’s Blog.


  29. Great skinny tip! Love your new feature. I’m still trying to located lump crab meat to make this one, I know Sous Chef will love it once I do. Our tourist season is over, and our markets don’t fully stock for the summer ๐Ÿ™ Love how you plated and styled this!

  30. MMM I just love avocados. And I am loving your new Skinny Tips! ๐Ÿ™‚

  31. Never tried making anything with crab meat. The presentation is just gorgeous!

  32. Oh man! What a great combo of flavors, LOVING this!!

  33. I would absolutely just pile it up on the halved avocado, just like this! What a fresh, lovely dish!

  34. I’m terrified of mandolines, actually. I’m sort of a klutz and am fond of my fingers.

    Both your versions look lovely, but I think in future I’ll go for the half-avocado or the salad versions rather than the “ravioli.”

  35. I love the version where you served the crab in half an avocado – that looks perfect, and much less of an occupational hazard with no mandolins involved.

  36. Liz, two very lovely ways to present the Crab-Avocado Ravioli – nasturtiums are such pretty edible flowers, I always plant a few myself.

  37. Both versions look great Liz! I love avocado and stuffing them with this crab filling sounds fantastic!

  38. I’ve been terrified of my mandoline and now I have good reason… I also have issues with my blender and my immersion blender too… I think I’m going to go Amish in the kitchen… all these electrical devices are just too dangerous in my hands. I love your halved avocado salad, way to go.

  39. I’m sold too. This looks perfect for summer!!

  40. This is so elegant-looking, but yet so simple at the same time! The flavors sound marvelous… looking forward to your skinny tips too! ๐Ÿ˜‰

  41. That crab salad sounds wonderful, perfect for summer!

  42. What a clever idea. John’s not fond of pasta but he loves crab and avocado. Win for us!

  43. Crab and avocado are two things I would have never thought to put together. Very well done Liz!

  44. I salute you for taking the mandoline, making it work for this recipe, emerging with ten fingers and ten toes. Well done. Always nice to break out the expensive equipment and give it a try. I agree that the crab salad was delicious. The pit-technique? Maybe not so much. Nice job, Liz.

  45. I had similar issues with the mandoline method. I was wondering it it would have worked better with a firmer avocado, but then it wouldn’t have tasted as nice, so in the end I will go with the simpler salad method next time.

    And this skinny tip is one that I use too. Our regular plates are only slightly larger than traditional salad plates.

  46. Great idea to pile the crab salad in a halved avocado – it makes a gorgeous presentation!

  47. Both your presentations look elegant. I was afraid of the mandoline (though I have a seldom-used one). I like the idea of simply stuffing the avocado half. I chopped the avocado and mixed into the salad. The one thing that’s certain is this tastes delcious.

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