Guacamole is always a crowd-pleaser, but when you give it a coastal twist with fresh lump crab, it becomes something truly unforgettable. This Crabby Guacamole blends creamy avocado with briny olives, sweet tomatoes, tangy cheese, and tender chunks of crab for a dip that’s both refreshing and indulgent. Perfect for summer gatherings, game day, or whenever you’re craving something a little extra, this recipe takes classic guacamole to the next level.
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Crabby Guacamole
Ingredients:
3 ripe avocados, peeled and mashed
½ cup red onion, finely chopped
¼ cup kalamata olives, chopped
1 cup cherry or grape tomatoes, diced
½ cup queso fresco or feta cheese, crumbled
1 jalapeño, finely chopped (optional, for heat)
Juice of 1 lime
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
6–8 oz lump crab meat, picked over for shells
Ingredients:
3 ripe avocados, peeled and mashed
½ cup red onion, finely chopped
¼ cup kalamata olives, chopped
1 cup cherry or grape tomatoes, diced
½ cup queso fresco or feta cheese, crumbled
1 jalapeño, finely chopped (optional, for heat)
Juice of 1 lime
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
6–8 oz lump crab meat, picked over for shells
Instructions:
- Mash the Avocados
In a large bowl, mash the avocados until creamy but still a little chunky. Stir in lime juice to keep the avocados from browning. - Mix in Flavor Layers
Add the red onion and kalamata olives. Stir to combine.
Mix in the diced tomatoes. - Add Cheese
Gently fold in the crumbled queso fresco (or feta). - Season
Stir in jalapeño (if using), salt, and black pepper. Taste and adjust seasoning. - Fold in the Crab
Carefully add the lump crab meat and gently fold it in so the chunks stay intact. - Serve
Transfer to a serving bowl. Serve immediately with tortilla chips, pita chips, or fresh veggies.
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