Ingredients
4 Large Hass avocados, pits and skins removed
½ cup Cup plus 2 tablespoons coarsely chopped cilantro, divided
1 Jalepeno, seeds and ribs removed, minced
The zest and juice of 3 limes, divided
2 tsp Hot sauce, divided (suggested: Tabasco)
1 ½ tsp Kosher salt, divided
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Cayenne pepper
¼ tsp Cumin
1 tbsp Canola oil
16 oz Lump crab meat
¼ cup Finely diced red onion
2 Roma tomatoes, seeded and diced
Directions
1
Place the avocado flesh into a large bowl. Add 1/4 cup cilantro, jalapeno, the zest and juice of 2 limes, 1 teaspoon hot sauce, 1 teaspoon salt, garlic powder, onion powder, cayenne, and cumin. Mash into a chunky consistency. Press plastic wrap directly on the surface of the guacamole to prevent from browning. Set aside.
2
In a separate bowl, whisk to combine the canola oil, the remaining zest and juice of 1 lime, remaining 1 teaspoon hot sauce, and remaining 1/2 teaspoon salt. Add the crab meat, red onion, tomato, and remaining 2 tablespoons cilantro. Toss to coat, taking care not to break up the crab meat.
3
To serve, mound the guacamole in a large, shallow bowl and top with crab meat. Serve chilled.
Ingredients
Ingredients
4 Large Hass avocados, pits and skins removed
½ cup Cup plus 2 tablespoons coarsely chopped cilantro, divided
1 Jalepeno, seeds and ribs removed, minced
The zest and juice of 3 limes, divided
2 tsp Hot sauce, divided (suggested: Tabasco)
1 ½ tsp Kosher salt, divided
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Cayenne pepper
¼ tsp Cumin
1 tbsp Canola oil
16 oz Lump crab meat
¼ cup Finely diced red onion
2 Roma tomatoes, seeded and diced