This Maryland Crab Guacamole made with Jumbo Lump Crab is packed with flavor and the perfect spring and summertime dip!
Made with jumbo lump crab meat, avocado, and that signature Maryland flavor, this east coast twist on guacamole is the perfect side dish, appetizer, or snack for those warm summer months!
Love crab meat as much as a Marylander? Check out some other great recipes like Crab Mac and Cheese Hot Dogs Recipe – Camden Yards, Maryland Style Smoked Crab Cakes, Chesapeake Crab Salad: Better Than Crab Cakes, and Ultimate Guide To Steamed Blue Crab!
Ingredients for Crab Guacamole
Seafood: 1 lb of jumbo lump crabmeat.
Avocado: You can’t make guacamole without avocados! For this recipe, you will need 5 ready avocados. If you need to double or triple this recipe, multiply accordingly to ensure you have enough.
The Filling: Bring on the flavor with guacamole staples like 3 tbsp of lime juice, ⅓ cup of chopped fresh cilantro, ⅓ cup of diced Roma tomatoes, ⅓ cup of diced red onion, and 1 diced fresh jalapeno.
The Flavor: To make this crab dip the signature Maryland flavor, you are going to need 1 tsp of Old Bay Seasoning.
How to Make Maryland Crab Guacamole
Dice all of your veggies and place in a bowl with freshly squeezed lime juice and old bay. Stir together and set aside.
Dice the avocado and add to the bowl along with the other veggies and mash.
Pick through the jumbo lump crabmeat looking for any shells, then fold it into the avocado mixture. Make sure not to break up the crabmeat too much.
What to Serve with Crab Guacamole
Serve up your guacamole with your favorite tortilla chips, low-carb tortilla chips, or even your favorite flavor of Takis. You can also serve fresh veggies or pork rinds for some added variety.
Recipe Tips, Tricks, and Variations
Crab Meat: You can also make this with backfin or claw meat. Don’t have crab handy or can’t find any at your local fish market or grocery store? You can make this recipe with chopped cooked shrimp!
Seafood: Substitute the crab in this recipe for lobster, shrimp, or a combination of all 3 and make a Maryland Seafood Guacamole!
Serving Size: If you are counting calories, a serving size for this dip is ⅓ cup.
Oxidation: Don’t let your leftovers fall victim to oxidation; make sure to store it with a sheet of plastic wrap pressed against the surface area to prevent browning.
Storing leftover guacamole (if you have any) is great because you can use it to jazz up other recipes or another meal.
You can use it on toast for breakfast the next morning, grab a Cut da Carb or other tortilla and make roll-ups, make a sandwich with it, or toss it in a salad.
Pro-Tip: Leftover guacamole is good in the fridge for 3-4 days.
How to Store Leftover Guacamole
Did you know guacamole turns brown because of the oxygen in the air?! The process is called oxidation, and it’s what makes think the guacamole or avocado is bad.
Now although it is safe to eat, it isn’t appealing, right? Well, check this out … if you follow these steps, you can save your leftovers and now worry about them looking less appetizing the next day.
To store your leftover guacamole, you will want to:
- Grab a container you want to store your leftovers in and pat down the guacamole firmly. Make sure it is flat and firm.
- Next, you are going to want to pour a thin but visible layer of water or lemon/lime juice over the guacamole. This will form a barrier from the air.
- Cover the dish with plastic wrap (I like using Press and Seal), pushing the wrap, so it is flush with the guacamole to prevent air pockets. Another option is placing the guacamole in a sealed tub/airtight container.
- Put your guacamole in the fridge! Do not leave it on the counter or it will go bad.
- When you are ready to enjoy your leftovers, remove the liquid from the container, taste the guacamole to ensure it is still fresh and tastes good, serve, and enjoy!
Other Dips You’ll Love
Dip your chips or veggies into something delicious with other great recipes like Smoked Queso Dip Leftover Beef Brisket Recipe and Bang Bang Shrimp Dip!
Maryland Crab Guacamole with Jumbo Lump
- 1 lb Jumbo Lump Crabmeat
- 5 Avocados
- 3 tbsp Lime Juice
- ⅓ cup Fresh Cilantro Chopped
- ⅓ cup Diced Roma Tomatoes Diced
- ⅓ cup Red Onion Diced
- 1 Fresh Jalapeno Diced
- 1 tsp Old Bay
- Dice all of your veggies and place in a bowl with freshly squeezed lime juice and old bay. Stir together and set aside.
- Dice the avocado and add to the bowl along with the other veggies and mash.
- Pick through the jumbo lump crabmeat looking for any shells, then fold it into the avocado mixture. Make sure not to break up the crabmeat too much.
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