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Dungeness Crab Guacamole with Endive

Ingredients (12)

  • 2 medium ripe Hass avocados
  • 3 medium garlic cloves, roasted
  • 1 medium jalapeño, roasted, stem and seeds removed, and finely chopped
  • 1/2 pound Dungeness crabmeat, picked clean of shell fragments
  • 1/4 cup finely chopped red onion
  • 1 medium plum tomato, seeded and finely chopped
  • 6 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 2 heads endive, leaves removed and edges trimmed
  • 1 teaspoon extra-virgin olive oil
  • Garlic Chips, for garnish (optional)
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Nutritional Information
  • Calories200
  • Fat8.42g
  • Saturated fat1.24g
  • Trans fat
  • Carbs27.65g
  • Fiber5.01g
  • Sugar1.67g
  • Protein5.1g
  • Cholesterol
  • Sodium126.72mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Dungeness Crab Guacamole with Endive

Chefs have a way of making things indulgent in the best possible way. Take this recipe by Jose Garces of Amada restaurant in Philadelphia, for example: Two of everyone’s favorite flavors—crab and guac—combine for a terrific appetizer.

Game plan: To roast the garlic and jalapeño, coat them in vegetable or canola oil and place in a 500°F oven until the garlic is golden brown and the jalapeño skin is blistered and blackened. If you don’t have time for this, don’t worry; the roasted garlic and jalapeño add a nice complexity to the dish, but the guacamole will be delicious regardless.

Special equipment: A molcajete is a Mexican mortar and pestle. If you don’t have one, you can substitute a standard mortar and pestle or a bowl and a large fork or spoon.

This recipe was featured as part of our Suckling Pig for the Holidays menu, as well as our Chile Pepper Recipes and Bar Snacks photo galleries.

Tips for Crab and Christmas

Instructions

  1. 1Halve avocados, remove pits and skins, and coarsely chop. Place in a molcajete or bowl and add roasted garlic. Mash until only small chunks remain. Add roasted jalapeño, crabmeat, onion, tomato, 4 tablespoons of the cilantro, lime juice, and salt and stir until just combined.
  2. 2Place endive leaves on a serving plate and dollop each with guacamole.
  3. 3Combine remaining 2 tablespoons cilantro and olive oil in a small bowl, season with salt, and stir until thoroughly mixed. Drizzle oil on top of each endive leaf and garnish with a garlic chip, if using.
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