Chipotle Guac and Crab

By • June 16, 2012 • 0 Comments


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Author Notes: About a year ago I hastily threw together a spread similar to this using store bought guacamole, crab meat and mayo for an appetizer I needed to bring to a dinner party. Everyone enjoyed it and I've since honed it with fresh avocado, better crab meat and chipotles in adobo. Spicy and creamy, it makes a great summer appetizer for a group.inpatskitchen

Makes a 9 inch plate and serves a small group

For the chipotle guac

  • 2 ripe avocados
  • Juice of 1/2 a lime
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon salt
  • 2 tablespoons sour cream
  • 2 chipotles in adobo, finely minced
  • 2 tablespoons minced cilantro or flat leaf parsley
  1. In a medium bowl, mash the avocado with a fork or spoon until fairly smooth (leave a little chunkiness in it). Stir in the lime juice followed by the remaining ingredients until well incorporated. Set aside.

For the crab and putting it all together

  • 8 ounces fresh pastuerized blue crab meat (backfin or lump)
  • 1/3 cup great mayo
  • 1/2 teaspoon salt
  • 1 tablespoon adobo sauce from the chipotles in adobo
  • Sliced green onion, diced tomato and sliced pitted black olives for garnish.
  • 1 9 inch pie plate or similar size dish ( I used a Pyrex pie plate)
  • The chipotle guac
  • Tortilla chips for serving
  1. Gently fold the mayo, adobo sauce and salt into the crab meat .
  2. Spread the guacamole evenly on the bottom of the pie plate. Gently spread the crab mixture over , completely covering the guacamole. Garnish with the green onion, tomato and sliced olives. Carefully cover and refrigerate for at least an hour before serving with tortilla chips.

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