Celebrate Cinco de Mayo with spicy crab guacamole — traditional guac topped with lump crab meat tossed with chile powder.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and our host is Jane who blogs at The Heritage Cook.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!
I love guacamole. Spicy guacamole, mild guacamole, smooth guacamole, chunky guacamole. ALL THE GUACAMOLE. One of my son’s first favorite foods was mashed avocado, which was no surprise, given how much guacamole I ate while I was pregnant.
About 18 months ago, I took a press trip “staycation” to Philadelphia’s Ritz Carlton hotel, which houses a restaurant by critically-acclaimed chef Richard Sandoval. One of the appetizers on the menu is guacamole topped with spicy crab.
Well, 18 months later, I still remember how delicious it was, and decided to recreate it at home for this Cinco de Mayo themed Progressive Eats. I made a traditional guacamole, just the way I like it — I like to use a combination of lemon and lime juices instead of just lime juice.
I also add a diced jalapeno pepper, diced roma tomatoes, diced shallot (a milder member of the onion family) and chopped cilantro. If you have a guacamole recipe you love, feel free to use it instead of the one below. Feel free to make your guacamole as smooth or as chunky as you like.
Next, I used lump crab meat (the middle-of-the-road crab meat, as far as cost goes), picked over for bits of shell. I tossed it in a mixture of chili powder and chipotle chili powder. Plain chili powder adds spice, while chipotle chili powder adds smokiness.
Then, grab a bag of your favorite tortilla chips and dig in! Believe it or not, my local grocery store (Acme, if you’re in the Philadelphia area) makes really great tortilla chips right in their store. I also really enjoy Tostito’s Cantina Style tortilla chips.
- 2 avocados
- Juice of one lime
- Juice of half a lemon
- 2 roma tomatoes, seeded and diced
- 1 shallot, diced
- 1 jalapeno pepper, seeded and diced
- 2 tbsp chopped cilantro
- Kosher salt
- 8 oz lump crab meat, picked over for shells
- 1/4 tsp chili powder, or more to taste
- 1/8 tsp chipotle chili powder, or more to taste
- Coarsely mash the avocado with the lemon and lime juices in a large bowl.
- Add the diced tomatoes, shallot, pepper, and cilantro and mash a little more.
- Season to taste with salt.
- Toss the crab meat with the chili powder.
- Spread the guacamole in a serving dish; top with the crab meat.
- Serve with tortilla chips.
Adapted from Richard Sandoval
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Nutrition Information:Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 169 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 37mg Sodium: 281mg Carbohydrates: 18g Fiber: 4g Sugar: 7g Protein: 9g
Cinco de Mayo FiestaBeverages
- Orejas Mexican Pan Dulce — Creative Culinary
- Instant Pot Barbacoa Tacos — The Heritage Cook
- Pork Pozole Verde — Karen’s Kitchen Stories
- Chicken Tostadas with Black Bean Guacamole and Salsa Fresca — From a Chef’s Kitchen
- Mexican Red Rice (Arroz Rojo) — Beyond Mere Sustenance