Dungeness Crab Guacamole with Endive

Name: Dungeness Crab Guacamole with Endive
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Mexican
Ingredients: 227 grams Dungeness crabmeat, picked clean of shell fragments; 2 heads endive, leaves removed and edges trimmed; 6 Tbsps fresh cilantro, finely chopped; 3 mediums garlic cloves, roasted; 2 mediums ripe Hass avocados; 1 medium jalapeño, roasted, stem and seeds removed, and finely chopped; 1 teaspoons kosher salt; 2 Tbsps freshly squeezed lime juice; 1 teaspoon extra-virgin olive oil; 1 medium plum tomato, seeded and finely chopped; 59 milliliters finely chopped red onion

The recipe Dungeness Crab Guacamole with Endive is ready in around 30 minutes and is definitely a great gluten free, dairy free, and primal option for lovers of Mexican food. One serving contains 353 calories, 21g of protein, and 22g of fat. This recipe serves 3. It works well as a hor d'oeuvre. Head to the store and pick up dungeness crabmeat, hass avocados, onion, and a few other things to make it today.

Instructions

Halve avocados, remove pits and skins, and coarsely chop.

Ingredients you will need

Avocado

Place in a molcajete or bowl and add roasted garlic. Mash until only small chunks remain.

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Roasted Garlic

Equipment you will use

Bowl

Add roasted jalapeño, crabmeat, onion, tomato, 4 tablespoons of the cilantro, lime juice, and salt and stir until just combined.

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Lime Juice

Cilantro

Crabmeat

Tomato

Onion

Salt

Place endive leaves on a serving plate and dollop each with guacamole.

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Guacamole

Endive

Combine remaining 2 tablespoons cilantro and olive oil in a small bowl, season with salt, and stir until thoroughly mixed.

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Olive Oil

Cilantro

Salt

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Bowl

Drizzle oil on top of each endive leaf and garnish with a garlic chip, if using.

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Endive

Garlic

Cooking Oil

Equipment

Bowl

Ingredients

Servings:

227grams

Dungeness crabmeat, picked clean of shell fragments 2heads

endive, leaves removed and edges trimmed 6Tbsps

fresh cilantro, finely chopped 3mediums

garlic cloves, roasted 2mediums

ripe Hass avocados 1medium

jalapeño, roasted, stem and seeds removed, and finely chopped 1teaspoons

kosher salt 2Tbsps

freshly squeezed lime juice 1teaspoon

extra-virgin olive oil 1medium

plum tomato, seeded and finely chopped 59milliliters

finely chopped red onion

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.