Lawson Roberts Spicy Crab Grand Guacamole

So I had a bit of time today on a rare day off and got to thinking how much fun adding spicy crab to my already fabulous guacamole would be. Went into the test kitchen and it came out amazingly well. So here’s the recipe if you’re feeling frisky on this Cinco.



  • 2 ripe avocados, pitted, peeled, and coarsely chopped

  • 1⁄4 cup, finely chopped red onion

  • 1 serrano chile, seeded and minced

  • 2 tablespoons cilantro, finely chopped

  • 2 tablespoons fresh lime juice

  • Kosher salt

  • Pickled jalapeños (for garnish)

  • Spicy crabmeat 

  • Tortilla chips, for serving


  • 1 can of premium shredded real lump crabmeat

  • 1 tablespoon store-bought chile de arbol salsa ( you can find it in the Mexican section of your local grocery store)


For the spicy crab meat, combine all ingredients in a mixing bowl. Set aside.


Mash the avocados, onion, serrano chile, cilantro and lime juice together in a medium bowl with a large serving fork or a potato masher.


Be sure to keep the guacamole chunky.


Season generously with salt and top guacamole with spicy crabmeat.


Garnish with pickled jalapeños and cilantro


 Serve with tortilla chips.


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