Keto Crab Guacamole, The Prefect Summer Recipe!!
Summertime and the livin easy!! Crab Guacamole is one of my absolute favorite quick and easy recipes to serve at family get togethers. You only need a few ingredients and about 5 minutes to blow your guest away with these fresh ingredients.
I’ll admit that I cheat just a bit on this recipe by purchasing fresh pico de Gallo from the store. If you want to make your own simply dice up some tomato, onion, cilantro, jalapeño and lime juice. You can add any spices you like such as cumin, chili powder or garlic powder.
What to look for when buying avocados
When buying that perfect avocado for guacamole look for an avocado that is tender to the touch but not mushy. If the color of the outside is bright green its most likely under ripe. Look for a darker color and you can always test the ripeness by flicking your thumb over the stem. If the stem piece pops right off with little tension it’s ripe. If it’s stuck on there and won’t come off you’ve got a few days to wait until ripe.
Which Crab meat is right for you?
I’m not gonna get all snobby and tell you that the only acceptable crab meat is fresh jumbo lump from the Chesapeake bay. That being said that’s what I prefer to use. I realize that not everyone has access to fresh crab or wants to make guacamole that costs $25 bucks. Use whatever crab meat you can afford and have access to. I’ve made this recipe with claw meat and it’s still quite tasty along with a light dusting of Old Bay. You can always use the leftover crab meat to make my almost famous crab cake recipe.
Once you’ve got all your ingredients laid out it’s time to put it all together. The fresh lime juice and olive oil will keep the color of the avocado green linger but I still recommend making this recipe just before it’s time to serve. If you do need to store it in the fridge press the plastic wrap directly into the guacamole. This will minimize the oxidation of the avocados.
So many ways to enjoy Guacamole!!
You can scoop with pork rinds or cheese crisps but if you really want to wow your friends serve the guacamole over top some grilled halloumi points. My personal favorite use for this recipe is to top some grass fed beef hot dogs and serve on cauliflower sandwich thins. So many different ways to enjoy this Chesapeake delight.
- Slice Avacados in half, remove pit and score the avacado into ½ inch chunks then scoop out the meat of the fruit.
- Combine remaining ingredients and gently fold for chunky texture
- serve immediatly or wrap with plastic wrap pressed directly into the guacamole to prevent oxidation.