The first time I made (tried to make…) guacamole was in middle school. I had assumed the smoothness was from sour cream, which made perfect sense having often seen the two plated together. I mashed up the avocados, poured in large globs of sour cream and served it to my younger brother. He took one bite and gave me his very honest sibling review. It was not kind. Lesson learned.
As time went on, I perfected my art of sans sour cream guacamole making, usually including diced red onion and halved cherry tomatoes. While that’s always a favorite, I wanted to try something different. I recalled a crabmeat guacamole I enjoyed at Bodega Taco Bar, and thought it would be fun to recreate a version of it at home.
In my case, the crab ended up being the star of the show, making it more of a dip than a guac. No complaints there. The avocado base is an incredibly healthy and flavorful way to substitute mayo you would typically use in a seafood appetizer like this. The pieces of crabmeat and kernels of corn offer many dimensions of texture and flavor, while a subtle touch of heat keeps you going back for more. This was a hit with tortilla chips, but I can imagine it would be an awesome topping on a Mexican omelette or a jack cheese quesadilla.
*That’s SO Jenn’s Tip: If not serving right away, store with the pits from your avocados to keep it fresh for longer!
2 ripe avocados
1/2 cup corn kernels, rinsed and drained
1 (6 oz.) can crabmeat (pick through for shells)
1 Tablespoon plus 1 teaspoon lime juice
1/2 teaspoon old bay seasoning
1/2 teaspoon salt
1 teaspoon minced garlic
Crushed pepper and hot sauce to taste
Mash avocados in a bowl.
Mix in crabmeat.
Season with lime juice, old bay, salt, garlic, crushed red pepper and hot sauce.
Eat and enjoy with tortilla chips. And perhaps a side of sour cream.