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Crab Guacamole

Yields4 ServingsPrep Time5 mins

 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

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.


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.


To serve, mound the guacamole in a large, shallow bowl and top with crab meat. Serve chilled.

Nutrition Facts

Servings 0