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.
Oh My – My mouth is watering…Oops, excuse me, I needed to get a napkin to wipe up the drool. (So sorry you had to hear that, but it’s true…) This recipe is going to the top of my list of “MUST MAKE SOON”! I live in Washington State, where, alas, we cannot grow Avocados. Still, I am willing to pay the higher prices in the store to have them throughout the winter months. You see, I eat an Avocado every single day – I score them in the peel and scoop them into my favorite flat bowl with a chopped tomato, a bit of low fat cottage cheese, garlic powder and a light sprinkling of sunflower seeds. I seriously go through withdrawls if for some reason I miss this special treat!
Thank You For the Opportunity to Win! My Fingers, Toes and Everything Else Are Crossed!
Sincerely,
Laurie
Put them on my daughter’s homemade spinach-turkey burgers…on toasted multi grain english muffins topped with alittle dijon mustard and plenty of slices of avocados!!!
I LOVE avocados (not to mention they are a “good” fat) I peel, slice, put in a big flour or corn tortilla with a little salt……yummmm…
My favorite way to eat avocados is mashed on toast with a poached egg and shredded cheddar cheese on top – the PERFECT breakfast, brunch, lunch or even light dinner!
My baby girl LOVES avocados! Mashed together with any fruit, esp. banana or pureed cantaloupe, then add a little milk to get it to the right consistency… a favorite!
My favorite way to eat avocados is in a salad with grapefruit – just avo & grapefruit and a little salt (also good with some fruity olive oil if you have it around).
I might have to make this crab guac tho! I never thought to add anything to my guacamole, but this looks yum!
I love avocados! Guacamole, of course. I also like them mashed on toast and topped with tinned sardines or smoked fish with lemon juice and hot sauce.
you crab guacamole looks fantastic!
I love avocado sauce on pasta, I make it often and it’s loved even by my little guy who doesn’t eat avocados 🙂 Not sure what he’s thinking not loving them as much as the rest of us, more for us until he realizes what he’s missing.
Avocados are one of my three favorite foods! My other two are mangos and cashews. Therefore, my favorite way to eat avocados is with those other two foods!
One easy way to accomplish this is combining all three in a salad. Greens, avocado and mango chunks, cashews and a citrus vinaigrette.
I’ve also mixed all three ingredients with quinoa and had much delicious success.
I can’t wait to try this recipe! My mouth is watering.. I love your blog!!