Kicked up Guacamole With Lump Crabmeat

A lovely dish - it is easy and fast! An Emeril Lagasse recipe Serve tortilla chips.

• Ready In: 20 mins
• Yields: 4 martini glasses

Ingredients

• 3  large  ripe avocados, peeled, pitted and cut into 1/2-inch pieces
• 3  tablespoons fresh lime juice
• 1⁄3 cup  minced cilantro leaf
• 1  tablespoon  minced  jalapeno
• 1  teaspoon cumin
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne
• 1⁄2 cup  minced red onion
• 1⁄2 cup  finely chopped seeded tomatoes
• 1⁄2 cup  finely chopped fresh jicama (optional)
• 2  teaspoons extra virgin olive oil
• 1⁄2 lb lump crabmeat, picked over to remove shells and cartilage

Directions

1. In a large bowl, place all but 1/4 cup of the avocado pieces.
2. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeno, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth.
3. Add 1/4 cup of the onions, 1/4 cup of the tomatoes and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.
4. In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine.
5. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat.
6. Season to taste.
7. Divide among 4 chilled Martini glasses and serve with tortilla chips.