Dungeness Crab Guacamole with Endive Recipe
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Chefs have a way of making things indulgent in the best possible way. Take this recipe by Jose Garces of Amada restaurant in Philadelphia, for example: Two of everyone’s favorite flavors—crab and guac—combine for a terrific appetizer.
Game plan: To roast the garlic and jalapeño, coat them in vegetable or canola oil and place in a 500°F oven until the garlic is golden brown and the jalapeño skin is blistered and blackened. If you don’t have time for this, don’t worry; the roasted garlic and jalapeño add a nice complexity to the dish, but the guacamole will be delicious regardless.
Special equipment: A molcajete is a Mexican mortar and pestle. If you don’t have one, you can substitute a standard mortar and pestle or a bowl and a large fork or spoon.
This recipe was featured as part of our Suckling Pig for the Holidays menu, as well as our Chile Pepper Recipes and Bar Snacks photo galleries.
- 2 medium ripe Hass avocados
- 3 medium garlic cloves, roasted
- 1 medium jalapeño, roasted, stem and seeds removed, and finely chopped
- 1/2 pound Dungeness crabmeat, picked clean of shell fragments
- 1/4 cup finely chopped red onion
- 1 medium plum tomato, seeded and finely chopped
- 6 tablespoons fresh cilantro, finely chopped
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon kosher salt
- 2 heads endive, leaves removed and edges trimmed
- 1 teaspoon extra-virgin olive oil
- Garlic Chips, for garnish (optional)
- Halve avocados, remove pits and skins, and coarsely chop. Place in a molcajete or bowl and add roasted garlic. Mash until only small chunks remain. Add roasted jalapeño, crabmeat, onion, tomato, 4 tablespoons of the cilantro, lime juice, and salt and stir until just combined.
- Place endive leaves on a serving plate and dollop each with guacamole.
- Combine remaining 2 tablespoons cilantro and olive oil in a small bowl, season with salt, and stir until thoroughly mixed. Drizzle oil on top of each endive leaf and garnish with a garlic chip, if using.
Yum! I love the combination of avocado and crab. Over the summer I topped these Mashed Avocado and Radish Crostini with a spoonful of simply dressed crab with lemon juice and it was the perfect compliment to the creamy avocado and the crispy radish.
http://www.biggirlssmallkitchen.com/2...
A tip that really works to keep guacamole from turning brown besides adding lemon or lime juice is to save a pit from the avocado and stick it in the guacamole. I've kept it in a covered bowl in the fridge overnight in this manner and it stayed green the next day!
How far in advance can you make this quac? I know since there's lime in it the avocados shouldn't turn green but if I were to make it a few hours before it was needed is that too early?
Thanks for the eagle eye Ketchup, you're right, the pictured endive is a newer variety called red endive, not Belgian endive. The recipe can actually be made with any type of endive so we've amended the title and ingredients list to reflect that.
Deborah from CHOW
Strange, "Belgian endives" are never red, but white. I checked your link to endive information, and it is about endive allright, with one picture of a real witloof or chicon, as we belgians calli it. But witloofs, chicons (endives de Bruxelles, ensalata belga...) are NOT endive but chicory. (Cichorium intybus). Publishers, please correct your information.
With thanks, from your (native) reader in Brussels
This may be actually good...I recently had Dungeness Crab at a Euro-Vietnamese restaurant in L.A. and it was very good. I recommend this recipe especially for the upcoming holidays.