I LOVE guacamole. And you wanna know whats better than just plain'ol guacamole? Seafood guacamole! This recipe uses crab and shrimp and I've made it a few times now, and it's been a huge hit! I've been making it with crostini instead of chips...but please, by all means, eat it with chips as well! Do both for a party! Hope you enjoy!
Serves 12-20 and makes about 4 cups
Guacamole
5 ripe avocados
1/2 of a yellow onion, diced
1/2 cup of fresh cilantro, chopped
1 jalapeno, diced
2- 7 oz cans of salsa verde preferably by Embasa and can be purchased at your supermarket in the international isle or your local Mexican supermarket.
8 oz of cooked lump crab meat, shells picked over ( use fresh when in season but when not, Chicken of the Sea makes a good one)
1/2 lb of cooked shrimp meat (I use fresh bay shrimp)
Juice of 3 limes
1 tsp salt
Thin sliced jalapeno for garnish
Crostini
2 sourdough baguettes, sliced thin at a bias
Olive oil for drizzling
Salt and pepper
Preheat oven to 425 degrees.
Spread out baguette slices on a sheet pan, drizzle with olive oil, sprinkle salt and fresh cracked pepper, cook for about 6-7 minutes and set aside. You will need to do this in 2 batches.
In a large bowl, scoop out avocado with spoon, wash and save one of the pits. Add chopped onions and using a pairing knife, start chopping avocado until it is finely chopped but not mashed. Add cilantro, jalapeno, 2 cans of salsa verde, crab, shrimp, lime and salt, then mix and taste for salt. Place guacamole in a nice bowl and place the cleaned pit in the center of it. Garnish with jalapeno slices.
Spoon some of the guacamole on a crostini or eat with corn chips. Either way, its D-licious!
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