Crab & Yuzu Guacamole
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This four-step crab yuzu guacamole is a bright, citrus-forward twist on classic guacamole, made with creamy avocado, fresh herbs, and topped with sweet lump crab meat. The addition of yuzu kosho—a Japanese citrus chili paste—adds a unique combination of acidity and heat that elevates this guacamole into a restaurant-quality appetizer. Perfect for entertaining, this seafood-forward guacamole is quick to prepare and packed with bold flavor. If you loved the flavors in this recipe, try this spicy crab crispy rice or my classic guacamole next.
Why You’ll Love This Recipe
- Unique flavor upgrade – Yuzu kosho adds citrusy brightness and subtle heat to classic guacamole.
- Quick and easy – Comes together in about 5 minutes with no cooking required.
- Elevated appetizer – Topped with lump crab meat for a fresh, coastal-inspired finish.
Key Ingredients in This Recipe
- Yuzu kosho – Yuzu is a Japanese citrus with a bright, lemon-like flavor and a distinct aromatic quality. It’s commonly used to make yuzu kosho, a fermented condiment made from yuzu zest and juice, green chilies, and salt. The result is a bold, citrusy paste with a noticeable kick, so a little goes a long way while adding both heat and complexity. You can typically find yuzu kosho at specialty grocery stores or Asian markets.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe. Because the avocados will be mashed you want to get them as close to ripe as possible.
- Crab – Lump crab meat comes from broken pieces of jumbo lump crab and large chunks of body meat. It’s slightly less expensive than the jumbo grade but still has great flavor and a bright color (should be white to slightly off-white).
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Mash the avocados slightly chunkier than you think—folding in the crab will naturally break it down further.
Swaps and Substitutions
- Yuzu kosho: Substitute with lime zest + chili paste + a pinch of salt for a similar citrusy heat.
- Crab: Use imitation crab, claw meat, or omit for a vegetarian version.
- Serrano pepper: Swap with jalapeño or leave out for less spice.
- Sour cream: Replace with Greek yogurt or omit for a more traditional guacamole texture.
- Queso fresco: Use cotija, feta, or skip entirely.
How to Make Crab & Yuzu Guacamole (Step-by-Step)
- Scoop avocados. Cut the avocados in half lengthwise. Remove the pit from the avocados and discard. Use a spoon to scoop the avocado from the skin and add to a bowl.
- Mash the avocado. Mash the avocados until they are smooth and creamy then stir in the sour cream until completely incorporated.
- Add spices. Add the onion, garlic, jalapeño, yuzu, cilantro and half of the crab meat and stir to combine. Season with kosher salt.
- Assemble and serve. Top with remaining crab meat and queso fresco and serve immediately with fresh tortilla chips.
How to Serve Crab & Yuzu Guacamole
- Appetizer spread: Serve with tortilla chips for an easy, crowd-pleasing dip.
- Entertaining: Spoon into a shallow bowl and top with extra crab for a polished presentation.
- Seafood starter: Pair with crisp white wine or light cocktails.
- Upgrade tacos: Use as a topping for fish or shrimp tacos.
How to Store Crab & Yuzu Guacamole
- Refrigerate: Store in an airtight container for up to 1 day with plastic wrap pressed directly onto the surface.
- Prevent browning: Add a squeeze of citrus or cover tightly to limit air exposure.
- Do not freeze: Avocado texture will become watery and unappealing.
- Refresh before serving: Stir and adjust salt or citrus before serving again.
FAQ – Frequently Asked Questions
Yuzu kosho adds a bright, citrusy flavor with mild heat, balancing the richness of the avocado and crab.
It’s best made fresh, but you can prepare it a few hours in advance if stored properly with minimal air exposure to prevent browning.
You can use a mix of lime zest, chili paste, and salt to mimic the citrusy, spicy flavor.
Lump crab meat is ideal because it has a sweet flavor and holds its texture well in the guacamole.
Other Recipes to Try
If you enjoyed the summery, seafood-forward twist on classic guac, try one of the following recipes for your next gathering:
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Crab & Yuzu Guacamole
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Ingredients:
- 4 medium avocados
- 2 tablespoons sour cream
- ¼ cup diced yellow onion
- 2 cloves garlic, minced
- 1 tablespoon diced Serrano pepper
- 2 teaspoons yuzu kosho*
- ¼ cup chopped cilantro
- ½ cup lump crab meat, divided
- 1 teaspoon kosher salt
- 2 tablespoons crumbled queso fresco
- Tortilla chips, for serving
Instructions:
- Cut the avocados in half lengthwise. Remove the pit from the avocados and discard. Use a spoon to scoop the avocado from the skin and add to a bowl.
- Mash the avocados until they are smooth and creamy then stir in the sour cream until completely incorporated.
- Add the onion, garlic, jalapeno, yuzu, cilantro and half of the crab meat and stir to combine. Season with kosher salt.
- Top with remaining crab meat and queso fresco and serve immediately with fresh tortilla chips.
Notes:
Nutrition:
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