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Kicked Up Guacamole With Lump Crabmeat

Courses: Dips and Spreads
Serves: 4 people

Recipe Ingredients

3   Ripe avocados - peeled, pitted, (large)
  And cut into 1/2" pieces
3 tablespoons 45mlFresh lime juice
1/3 cup 5.3g / 0.2ozMinced cilantro leaves
1 tablespoon 15mlMinced jalapeño
1 teaspoon 5mlCumin
1/2 teaspoon 2.5mlMinced garlic
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlCayenne
1/2 cup 31g / 1.1ozMinced red onions
1/2 cup 31g / 1.1ozFinely-chopped seeded tomatoes
1/2 cup 73g / 2.6ozFinely-chopped fresh jicama
2 teaspoons 10mlExtra-virgin olive oil
1/2 lb 227g / 8ozLump crabmeat - picked over to
  Remove shells and cartilage
  Tortilla chips - for dipping

Recipe Instructions

In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeño, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth.

Add 1/4 cup of the onions, 1/4 cup of the tomatoes and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.

In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste.

Divide among 4 chilled Martini glasses and serve with tortilla chips.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E15) - from the TV FOOD - NETWORK

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