![bowl of crab guacamole dip with chips](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-Featured-Image-768x512.jpg)
My crab guacamole dip was inspired by a photo my niece sent me from her recent vacation in Florida. It looked so good, I wanted to fly down there just for this. She didn’t give me much to go on when describing the dish, but I made it my own with the use of artisanal lemon balsamic vinegar and cilantro and onion olive oil from Patricia and Paul. The fresh tomatoes, jalapeños and spices really make this dish sing.
It is so simple to make but you’ll want to make sure you have the best ingredients. Lump crab is my preference but it can be pricey. Crab claw meat is just as tasty and half the price, so you decide. I live in California where avocados are everywhere and we eat them all the time. However, I’m always asked questions about picking the best ones and how do you know they are ripe, etc. So, I’ve compiled the most frequently asked questions and my answers here.
- Choose ripe, fresh avocados and make sure your guacamole is well-mixed and free of any large chunks.
- Add a small amount of lemon or lime juice to the guacamole before freezing to help prevent browning.
- Place the guacamole in an airtight container or freezer bag and remove as much air as possible.
- Label the container with the date and freeze for up to 3 months.
The best onion for guacamole is a matter of personal preference, as different types of onions can add different flavors and textures to the guacamole. However, the most commonly used onion in guacamole is a white or yellow onion, as they have a mild flavor that won’t overpower the other ingredients in the guacamole. Red onions can also be used for a slightly stronger flavor and a pop of color, but they may be a bit more pungent than white or yellow onions. It’s best to chop the onions finely so that they distribute evenly throughout the guacamole and don’t overpower the other flavors. Ultimately, the choice of onion will depend on your taste preferences and the flavors you want to highlight in your guacamole recipe.
![ingredients for dip](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-1-768x768.jpg)
Now that you fabulous crab meat and the perfect avocados, you are ready to make this dish.
Get your oven preheated to 350 degrees F. Line baking sheet will tin foil so clean up will be easy. Gather up all your ingredients and get ready to make the dish.
I prep my tomatoes before adding them to this dish. My preference is a compari tomato which is larger than a cherry tomato but smaller than a plum tomato. However, any ripe tomato will work. I cut them in half and squeeze out the seeds and liquid from inside them. I don’t want all that liquid in my guacamole. I then place them on a paper towel lined plate to drain for a minute or two. Flip them over and lightly sprinkle with salt. I find that this simple step makes them so much more flavorful.
![sliced and salted tomatoes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-2-768x768.jpg)
While the tomatoes are resting, I cut the avocados in half and remove the pits. Scoop out the flesh of the avocado and add to a large bowl. Add the lemon vinegar and mash with the back of a fork. I like to leave some chunks in my avocado for texture but you can also make it perfectly smooth.
![avocado in a bowl](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-7-768x768.jpg)
Next, add the red onion, jalapeño, grated garlic clove, cumin, cayenne, cilantro or flat leaf parsley and combine. Season with salt and pepper. Taste and adjust seasoning. You’ll notice, I give you an option of cilantro or flat leaf parsley in this recipe. Some people just don’t like cilantro, so this is the perfect substitute ingredient.
![avocado with red onion in a bowl](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-9-768x768.jpg)
![tortillas cut into wedges](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-4-768x768.jpg)
Gently fold in the tomatoes. Then add about 3/4 of the crab and fold them into the guacamole. Taste again and if needed, adjust seasoning.
![avocado mixed with other ingredients in a bowl](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-10-768x768.jpg)
Top the dish with the remaining 1/4 cup of crab and a couple of cilantro or parsley leaves.
Making the tortilla chips is easy and the few extra steps add so much flavor, you’ll be glad you didn’t just open a bag of store bought chips.
![stack of tortillas next to bowl of olive oil and brush](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-3-768x768.jpg)
![tortilla wedges on backing sheet](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-5-768x768.jpg)
Brush each corn tortilla with the flavored olive oil. Brush lightly on both sides. Cut each tortilla into 6-8 triangles and lay them on the prepared baking sheet. Don’t overlap them so they have room to get golden. Bake for 8-12 minutes flipping them half way through. When done, sprinkle with salt and serve warm next to the dip. This is one of my favorite meals. I can sit with this and a margarita and be one happy girl!
![toasted tortilla chips](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-6-768x768.jpg)
![dipping a chip in dip](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-12-768x768.jpg)
Like this Mexican inspired dish? Try some of my other Mexican favorites:
Roasted Veggies and Peach Salsa
![bowl of guacamole with crap](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-15-768x768.jpg)
![bowl of crab guacamole dip with chips](https://mycuratedtastes.com/wp-content/uploads/2023/05/Crab-Guacamole-Dip-Featured-Image-150x150.jpg)
Crab Guacamole Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Large Avocados, ripe
- 1 Tbsp. Red onion, finely minced
- 1 Tsp. Jalapeno, finely minced
- 1 Cup Fresh tomatoes, ripe and seeded, rough chop
- 1 Garlic clove, grated
- 2 Tsp. Patricia and Paul Sicilian Lemon White Balsamic Vinegar
- Juice of one lime
- Pinch of Cumin
- 1/8 Tsp. Cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- 1 Tbsp. Cilantro or Flat leaf parsley, chopped
- 1 Cup Lump or Claw Crab meat
Tortilla Chips
- 6 Corn tortillas
- 1 Tbsp. Patricia and Paul Cilantro and Onion Olive Oil
- Kosher Salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with foil for easy cleanup. Put it to the side.
- Take your tomatoes, and cut them in half. Squeeze out the seeds and excess liquid. Let them drain on a paper towel covered plate for a minute. Turn them over and sprinkle with salt and fresh pepper. Chop into large dice.
- Meanwhile, cut your avocados in half, remove the pit and scoop out the avocado flesh and put in a large bowl. Add the lemon balsamic vinegar and juice of lime. Mash with the back of a fork to make it creamy but leave some chunks. If you don't have the lemon balsamic vinegar, just substitute more lime juice.
- Add the red onion, jalapeño, grated garlic clove, cumin, cayenne, cilantro or flat leaf parsley and combine. Season with salt and pepper. Taste and adjust seasoning.
- Add the tomatoes and gently fold into the mix. Add 3/4 of the crab meat and gently fold that into the mix. Taste again and adjust seasoning again.
- Top with the remaining crab and a couple of cilantro or parsley leaves.
- To make the tortilla chips, brush each corn tortilla with a little olive oil. (Both sides) If you don't have the flavored olive oil, just use plain olive oil. Do this with all the tortillas. Cut each tortilla into 6-8 triangles depending on the size of your tortilla. Spread them out on the prepared baking sheet. They shouldn’t overlap. Put them in the oven for 8-12 minutes, flipping them once until golden. Sprinkle with salt as soon as you remove them from the oven.
- Serve the crab guacamole dip with the warm chips on the side. Enjoy.