Avocado and Crabmeat Dip
As I noshed my way through Central Market in Dallas today, this was one of the dishes I sampled in the seafood aisle. Such a simple recipe with such an outstanding flavor!
- Ready In:
- 1 lb lump crabmeat
- 2 large ripe avocados, peeled and mashed
- 4 tablespoons lemon juice
- 1⁄2 teaspoon cayenne pepper
- 1⁄3 cup chopped chives
- Pick through crabmeat to get out all the shells.
- Lightly mix all ingredients not breaking up crabmeat pieces.
- Serve on mini-toasts or your favorite cracker.
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I served this at a seafood appy party we hosted to watch the *Eurovision Song Contest* & Icelandic election results Sat nite. I had half lb cans of lump crabmeat, so made a half recipe. I tinkered w/the recipe a bit using McCormick Lemon-Pepper Seasoning Salt + a generous amt of Tobasco for the *bite* & a bit of cream cheese as Europeans favor spreads more than dips. It was so easy to fix & yummy! Made Fri & stored in an airtight container, it was flavored to perfection! I feared the discoloration typical of using avocado, but amazingly there was NONE ... even when I polished off the meager remains for breakfast Sun! This was a big hit, SQ. Thx for sharing the recipe w/us. :-)Reply
We nibbled on this before dinner last night and it was enjoyed by all. I did make a couple of adjustments. I used a little less cayenne than the recipe called for because dh isn't crazy about it. I also left the avocado in small chunks so it wasn't so much a dip as a cracker topper. Very good though.Reply
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