In this recipe, I combined crab with avocados to create Crab Guacamole.
Oh yeah… those are some big chunks of crab you see in that guacamole. Let me show you how I made it…
First things first. How do you pick a ripe avocado? DON’T pick it up and digitize it (squeeze your fingers into the avocado). If you do that, you’ll be created dark spots in the avocado for the next person who comes along and picks it up and buys it. DO hold it in your hand and gently press with your palm and hand. If it gives a little, it’s ready to bring home. If it gives a lot, you don’t want to bring it home… it’s too ripe.
What’s the best way to get an avocado out of its skin? Take a sharp knife and cut all the way around the avocado (the long way). Gently twist it and it will come apart into two pieces. On the half without a pit: use a large tablespoon to scoop out the avocado flesh.
Use a sharp knife to tap into the pit lightly, twist it and it will come right out of the avocado. Then you can scoop out the flesh from the other half.
Use a fork for mashing lightly. You still want to leave some chunks in there when you make guacamole, so don’t use your food processor… you’ll end up with avocado puree.
See chunks? Just like this.
For my crab guacamole, you’re going to add a little cream cheese and sour cream.
And then you’ll add a couple of spoonfuls of fresh salsa (the store-bought stuff is fine), lime juice, salt and pepper.
And CRAB! I usually buy crab at Costco. They sell a can of it in the refrigerated section, so it’s “fresh” canned crab. It’s good stuff.
Pretty easy recipe, right? I always drizzle a little bit of lime juice on top to keep the guacamole from browning. And you need tortilla chips for dunking too. If you’re low-carbing it, thin sliced jicama is a great alternative to chips.
Crab Guacamole
Ingredients
- 4 medium ripe avocados
- 4 ounces cream cheese, at room temperature (low fat is okay)
- ½ cup sour cream (low fat is okay)
- ¼ cup fresh salsa (store bought is fine)
- 1 tablespoon freshly squeezed lime juice
- salt and pepper, to taste
- 1 to 1½ cups crab meat
- additional lime wedges, to squeeze on top
- tortilla chips, for serving
Instructions
- Slice open avocados and scoop out the flesh into a large bowl. Use a large fork to mash, leaving chunks here and there.
- Add the cream cheese and sour cream to the avocados and gently stir together.
- Stir in salsa, lime juice, salt and pepper.
- Gently stir in the crab meat. Squeeze lime juice on the surface of the guacamole to help prevent browning. Serve with tortilla chips.
Notes
- If you're preparing this recipe as gluten-free, just be sure to use a brand of salsa that is known to be GF.
- If you like things spicy, use a spicy salsa in this recipe, or add in a little bit of cayenne pepper.
- It's okay to prepare this recipe up to an hour ahead. Drizzle lime juice over the top of the guacamole, lay a piece of plastic wrap on top of the guacamole (so it's touching), and refrigerate it until serving time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just browsing recipes in preparation for the SuperBowl this Sunday. I make something similar except I use feta cheese rather than sour cream and cream cheese. I also add fresh cilantro. People love it and I will be taking this to a party this week. Looks like a good thing to take on a harbor cruise…thanks for the idea. We also have a boat on Shelter Island and love cruising the bay and our beautiful downtown. How blessed we are to live here where we can be on the water 12 months of the year.
Go Seahawks!
Hey Lori, I am trying to use all my crab meat and I thought about this recipe from the giveaway (I did not win) but I sure did want to win those avocados so bad. They are so expensive here and I truly love them so much! Have a great weekend. Was thinking about you.