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Ingredients Jump to Instructions ↓

  1. 3 Ripe avocados - peeled, pitted, (large)

  2. And cut into 1/2" pieces

  3. 3 tablespoons 45ml Fresh lime juice

  4. 1/3 cup 5 1/3g / 1/5oz Minced cilantro leaves

  5. 1 tablespoon 15ml Minced jalapeño

  6. 1 teaspoon 5ml Cumin

  7. 1/2 teaspoon 2 1/2ml Minced garlic

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Cayenne

  10. 1/2 cup 31g / 1.1oz Minced red onions

  11. 1/2 cup 31g / 1.1oz Finely-chopped seeded tomatoes

  12. 1/2 cup 73g / 2.6oz Finely-chopped fresh jicama

  13. 2 teaspoons 10ml Extra-virgin olive oil

  14. 1/2 lb 227g / 8oz Lump crabmeat - picked over to

  15. Remove shells and cartilage

  16. Tortilla chips - for dipping

Instructions Jump to Ingredients ↑

  1. In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeño, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth.

  2. Add 1/4 cup of the onions, 1/4 cup of the tomatoes and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.

  3. In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste.

  4. Divide among 4 chilled Martini glasses and serve with tortilla chips.

  5. This recipe yields 4 servings.

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