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Makes
a 9 inch plate and serves a small group
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
Ingredients
- For the chipotle guac
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2
ripe avocados
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Juice of 1/2 a lime
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1 teaspoon
ground cumin
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1/2 teaspoon
ancho chili powder
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1 teaspoon
salt
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2 tablespoons
sour cream
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2
chipotles in adobo, finely minced
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2 tablespoons
minced cilantro or flat leaf parsley
- For the crab and putting it all together
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8 ounces
fresh pastuerized blue crab meat (backfin or lump)
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1/3 cup
great mayo
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1/2 teaspoon
salt
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1 tablespoon
adobo sauce from the chipotles in adobo
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Sliced green onion, diced tomato and sliced pitted black olives for garnish.
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1
9 inch pie plate or similar size dish ( I used a Pyrex pie plate)
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The chipotle guac
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Tortilla chips for serving
Directions
- For the chipotle guac
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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
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Gently fold the mayo, adobo sauce and salt into the crab meat .
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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