Special Super Bowl Guac!

  • Feb 7, 2021

Guacamole with Lump Crab Meat

Here’s a favorite Super Bowl recipe created by one of our very own Sanctuary team members Mr. David Kimmel!  We hope you enjoy this sophisticated take on a traditional fan favorite.  This recipe is especially delicious after enjoying one of our appetite-inducing pre-rolls.*

INGREDIENTS

4 ea                 Haas avocados, ripe, seeded

1 ea                 lime, juiced

½ tsp              kosher salt

½ ea                medium red onion, small dice

½ ea                medium jalapeno pepper, seeded, minced

2 ea                 Roma type tomatoes, seeded, medium dice

2 tbsp             cilantro, chopped

1 clove            garlic, finely minced

1 lb.                 jumbo lump crabmeat         

PROCEDURE

  1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
  2. Using a potato masher or large fork, crush the avocado however keep some texture (small chunks) to the mixture.  Add the salt, red onion,   jalapeno pepper, tomato, cilantro (reserve a little to garnish with), garlic and blend gently to ensure the texture remains intact.
  3. Gently fold in the crabmeat, so as not to break up crab too much. Sprinkle the remaining cilantro over the top to garnish.
  4. Drizzle the reserved lime juice over top. Chill. Let sit at room temperature for 15 minutes before serving.  

Servings:  8 appetizer-size servings

Portion Size: Approximately ½ avocado and 2 ounces of crab per person.

Chef’s Notes:

  • After cutting the jalapeno, be sure to wash your hands well
  • Forget about this as an appetizer, make this the entrée on toast!

*Please consume responsibly. 21+.