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.
I love them any which way. Plain with a little salt, in a salad, on a sandwich. I could eat them everyday.
Yum! I actually posted a crab guacamole recipe last week too – love the sweetness with the creamy avocado. I put blackberries in mine too. 😉 I’ll eat avocados just about any way – including with a spoon and nothing else!
Guacamole all the way! 🙂 And then I love to sprout the pits afterward – they make lovely houseplants.
I love guacamole, but avocados on salad are amazing, too!
My first thought with this was to just put the crab guacamole back on top of a half of an avocado! I do love my avocados any which way. But simple is sometimes the best. A tablespoon of Italian (oil and vinegar) type salad dressing into the center of half an avocado and away I go!
I love guacamole!!! But I’ll eat avocados sliced with a sprinkle of salt or on a sandwich, Yum! And in salads – so good!!
Gauc is definitely my favorite way to eat avocados, followed by a close second with gazpacho and avocados…
I had to give up Avocados for 9 months while nursing my avocado sensitive son. SO WEIRD! (I think avocados were harder to give up than the milk, soy, nuts, etc.) So when I finally got to eat them again, they went on everything from sandwiches to guacamole, to just mashing them up and eating them with chips and maybe some garlic salt. I’ll eat them any way I can get them!
I love something mixed with avocados and tomatoes – sweet and creamy!
Guacamole or mashed and spread on toast with salt and tomato slices.