Author Notes: About a year ago I hastily threw together a spread similar to this using store bought guacamole, crab meat and mayo for an appetizer I needed to bring to a dinner party. Everyone enjoyed it and I’ve since honed it with fresh avocado, better crab meat and chipotles in adobo. Spicy and creamy, it makes a great summer appetizer for a group. —inpatskitchen
Makes: a 9 inch plate and serves a small group
Ingredients
For the chipotle guac
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2
ripe avocados
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Juice of 1/2 a lime
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1
teaspoon ground cumin
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1/2
teaspoon ancho chili powder
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1
teaspoon salt
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2
tablespoons sour cream
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2
chipotles in adobo, finely minced
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2
tablespoons minced cilantro or flat leaf parsley
For the crab and putting it all together
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8
ounces fresh pastuerized blue crab meat (backfin or lump)
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1/3
cup great mayo
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1/2
teaspoon salt
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1
tablespoon adobo sauce from the chipotles in adobo
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Sliced green onion, diced tomato and sliced pitted black olives for garnish.
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1
9 inch pie plate or similar size dish ( I used a Pyrex pie plate)
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The chipotle guac
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Tortilla chips for serving
Directions
For the chipotle guac
- In a medium bowl, mash the avocado with a fork or spoon until fairly smooth (leave a little chunkiness in it). Stir in the lime juice followed by the remaining ingredients until well incorporated. Set aside.
For the crab and putting it all together
- Gently fold the mayo, adobo sauce and salt into the crab meat .
- Spread the guacamole evenly on the bottom of the pie plate. Gently spread the crab mixture over , completely covering the guacamole. Garnish with the green onion, tomato and sliced olives. Carefully cover and refrigerate for at least an hour before serving with tortilla chips.