2 – 4 servings
0 hours 10 mins
0 hours 10 mins
0 hours 20 mins
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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
6 Corn tortillas
1 Tbsp. Patricia and Paul Cilantro and Onion Olive Oil
1) Preheat your oven to 350 degrees F. Line a baking sheet with foil for easy cleanup. Put it to the side.
2) 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.
3) 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. If you don’t have the specialty lemon vinegar, use an equal amount of fresh lime or lemon juice. Mash with the back of a fork to make it creamy but leave some chunks.
4) 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.
5) 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.
6) Top with the remaining crab and a couple of cilantro or parsley leaves.
7) To make the tortilla chips, brush each corn tortilla with a little olive oil. (Both sides) If you don’t have the specialty 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.
8) Serve the crab guacamole dip with the warm chips on the side. Enjoy.
NOTES: 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.
Avocados are a type of fruit that grow on trees. They are often referred to as “alligator pears” because of their shape and texture.
Avocados originated in Mexico and Central America, but they are now grown in many parts of the world, including California, Florida, and South Africa.
Avocados are a great source of healthy fats, fiber, and various vitamins and minerals, such as potassium, vitamin K, and vitamin C. They have been shown to promote heart health, improve digestion, and may even help with weight management.
To check if an avocado is ripe, gently press on the skin with your thumb. If it gives slightly under pressure, it is likely ripe. If it feels very soft or mushy, it may be overripe.
Avocados should be stored at room temperature until they are ripe. Once they are ripe, they can be stored in the refrigerator for a few days to prolong their freshness.
Yes, there are many different types of avocados. The most common types are Hass avocados and Fuerte avocados, but there are also many other varieties with different shapes, sizes, and flavors.
Yes, avocados can be frozen, but they will lose their texture and become mushy when thawed. It is best to freeze mashed or pureed avocados such as guacamole. But it may not have the same texture and flavor as fresh guacamole. The high-fat content of avocados can cause the guacamole to become grainy or watery when frozen and thawed. However, if you have leftover guacamole and want to freeze it, there are a few things you can do to minimize the texture changes:
- 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.
While avocados are high in calories and fat, they are also very filling and can help you feel satisfied after a meal. Some studies suggest that including avocados in a balanced diet may promote weight loss and improve overall health.
While you technically can eat brown guacamole, it may not taste very good and may also be a sign that the guacamole is past its prime. When avocados are exposed to air, they will start to turn brown due to oxidation, which can cause the guacamole to have a bitter taste and a mushy texture. It’s best to eat guacamole when it is fresh and bright green, or if you have leftover guacamole, you can store it in an airtight container with a layer of plastic wrap pressed against the surface to prevent it from browning. If your guacamole has turned brown and has been sitting out for more than two hours, it’s safer to discard it to avoid any potential foodborne illnesses. are avocados typically used in cooking? Avocados are very versatile and can be used in many different dishes, such as guacamole, salads, sandwiches, and smoothies. They can also be used as a substitute for butter or oil in baking recipes.
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.
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.
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.
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.
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.
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. Drizzle the olive oil on top and stir into the mix.
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.
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 chips. This is one of my favorite meals. I can sit with this and a margarita and be one happy girl!
Like this Mexican inspired dish? Try some of my other Mexican favorites: