May 29, 2016

Crab & Yuzu Guacamole

Prep Time: 5 mins
Cook Time: 0 mins
Classic guacamole mixed with Japanese citrus, yuzu, topped with crabmeat paired with tortilla chips for a unique appetizer.

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I had the best guacamole at Flex Mussels in New York City recently. It was citrusy and topped with lump crabmeat served with fresh tortilla chips. I know people get very defensive over changing guacamole – everyone remembers the great pea disaster of 2015 where the New York Times insisted everyone should be adding peas to their guac.

All you really need to make great guacamole is avocados, an acid, salt and whatever add-ins you have on hand. For this recipe I add yuzu kosho, a Japanese seasoning paste that adds complexity to the guacamole with citrus and a little bit of a kick. If you’re a purist when it comes to guacamole you can get my classic recipe here.

Crab & Yuzu Guacamole

Key Ingredients in This Recipe

  • Yuzu kosho – Yuzu is a Japanese lemon-like citrus with unique fruit flavor. The condiment,”Yuzu kosho”, utilizes the citrus juice and ferments it along with green chilies and salt. It packs a punch so only a small bit is needed but it adds a great citrusy, spicy flavor. Yuzu kosho can be found at some gourmet grocery stores or at 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)

How to Make Crab & Yuzu Guacamole

  1. 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.
  2. Mash the avocado. Mash the avocados until they are smooth and creamy then stir in the sour cream until completely incorporated.
  3. Add spices. Add the onion, garlic, jalapeño, yuzu, cilantro and half of the crab meat and stir to combine. Season with kosher salt.
  4. Assemble and serve. Top with remaining crab meat and queso fresco and serve immediately with fresh tortilla chips.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Crab & Yuzu Guacamole

bowl of guacamole
Print Pin
Prep Time 5 mins
Cook Time 0 mins
Serves 4

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.

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