Crab guacamole dip is an amazing creamy appetizer that everyone loves! Made in under 10 minutes this recipe is very easy to follow and taste so fresh! Crab meat is not traditional ingredient used in guacamole but its never late to try something new, right?

Smooth and creamy, guacamole with crab meat is a fun twist on a traditional guacamole recipe. Try this recipe when crab is in season. You can always use frozen crab legs and get the meat out yourself or purchase ready to eat crab lump meat in plastic containers.

How to make crab guacamole dip

Start with picking only freshest ingredients. Make sure that avocado is perfectly ripe and kinda soft to the touch but still firm. Scoop avocado in to the bowl and mince it for a little with a fork. Remove any brown bits if you see them.

Add chopped tomatoes and onion. Try to chop them as finely as you can. Since we will be scooping guacamole with a chip, its important that everything is chopped finely. But in fact, always remember that it is your meal and prepare it the way you want.

Add chopped cilantro. If you like dip to be spicy, add jalapeno. Cut it lengthwise and scoop seeds if you prefer more mild flavor to the dip. Keep seeds for a spicy one. Stir everything well and get a lime. Juice it straight to the bowl, add salt and pepper. Usually i just add some salt and than add more to taste. Same with the freshly ground black pepper.

Jalapeno can be substituted for more spicy peppers like Serrano or chili. Make sure you can tolerate the heat really well before making that switch!

Stir everything to combine and enjoy your delicious freshly homemade crab guacamole dip!

Ingredients and substitutes

• Tomatoes – you can use Roma, tomatoes on the vine or cherry tomatoes. Roma tomatoes are probably the most traditional tomatoes for this recipe but i used on the vine just because they are so juicy and tasty.
• Onion – you can use red or white onion. Red onion is sharper and spicier than yellow onion when served raw.
• Cilantro – an essential ingredient in guacamole and cant be substituted. Unless you have a bunch of parsley, it will still not taste the same.
• Jalapeno – you can add more or less, depending on the spiciness level you prefer. If you like it spicy keep the seeds in.
• Lime juice – You can substitute lime juice to lemon juice in equal proportions. Lime juice still tastes more authentic to me.
• Crab meat. Scroll down for more information. Don’t substitute with imitation crab.

Crab meat

I prefer to use crab lump meat sold in plastic containers. Big cans of real crab are fine too. Of course the best would be if you could have a whole crab and remove meat out of claws. Fresh is always best. Or thaw frozen crab legs and use the meat from it. So good!

Do not use fake crab meat for this recipe and don’t use crab mush sold in small cans. Those are just not good for this recipe.

How to pick ripe avocados

You will need to pick avocados with the stem still attached. The color should be dark green to nearly black. They should be firm but slightly soft in the place you touch it, more like it should yield to firm, gentle pressure. If you can poke it with your finger though its definitely overripe.

To ripen avocado faster you can place it in to the paper bag with apple, close it and place in the dark place. It will ripe your avocados withing couple days.

Recipe tips and tricks

1. Use only ripe avocados for this recipe. You will need to mash them and not chop so they must be pretty soft. Hass avocados are my favorite but any will work.
2. Jalapenos can be substituted to chili or Serrano peppers. Those pepper are much hotter than jalapeno so its only for real spicy food lovers.
3. Make sure that all guacamole is coated with lime juice. It will prevent dip from turning brown. I heard that leaving whole avocado seed in the bowl of guacamole will help with that as well but honestly it never worked for me.

Leftovers

Here is the best way to store crab guacamole. Place guac in the container and pat it down firmly as flat as possible. Than is the fun part- add water on top of guacamole, just enough to cover it entirely. Since avocado oxidizes very quickly we don't want any air to be in contact with it while we store it.

Cover container with the lid and place in the fridge for up to 2 days. When ready to enjoy, simply pour water out and stir.

More recipes using crab

• Creamy pumpkin crab bisque
• Crab pico de gallo recipe
• Ninja foodi frozen crab legs
• Crab ceviche
• Air fryer crab