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bowl of guacamole
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Crab & Yuzu Guacamole

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.
Course Appetizer
Cuisine Mexican
Keyword avocado, Crab, guacamole, seafood, shellfish, yuzu
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4
Calories 381kcal

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
US Customary - Metric

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.

Nutrition

Calories: 381kcal | Carbohydrates: 20g | Protein: 10g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 830mg | Potassium: 1077mg | Fiber: 14g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 1mg