Connect with us


[RECIPE]Seafood Guacamole

When I was given the task of making appetizers for Thanksgiving last year, I was a little disappointed.  I’m a pretty serious cook and when I wasn’t allowed to take a crack at the turkey I felt like I was being robbed.  But nonetheless, I decided to use this opportunity to showcase my skills and make what I call “game food,” because on this particular Thanksgiving, my Washington Redskins were playing the Dallas Cowboys.

With the game in mind, I thought about the typical football snacks: wings, pigs in a blanket, chips and salsa, etc.  However, because it was Thanksgiving, I wanted to elevate my game food, which was how this Seafood Guacamole was born.  I already make a great guacamole and I frequently pair avocados with seafood, so I thought the two would combine nicely in this dip.  Plus my family happens to love seafood, so my guacamole was not only a hit but more people were asking for this recipe than they were for any other dish that was made for Thanksgiving Dinner.

So I made sure I wrote my Seafood Guacamole recipe in time for another big game: Super Bowl 47! Whether you’re hosting or attending a Super Bowl party this year, I promise this dish will get more cheers then the game.

Ingredients (Makes about 6-8 servings)

  • 8oz can crabmeat, picked over for shells (lump or fin work, go for what’s cheaper)
  • 10-12 medium cooked shrimp, roughly chopped
  • 1 teaspoon Old Bay
  • 2 canned chipotle peppers in Adobo, plus 2 tablespoons Adobo Sauce
  • 1/3 cup cilantro, finely chopped
  • 2-3 limes, juiced
  • 4 ripe Haas Avocados (they should be dark and soft to the touch)
  • 2 plum tomatoes
  • 1 small red onion
  • Salt, to taste
  • Fresh black bepper, to taste


In a small bowl, add crabmeat, shrimp and Old Bay and gently stir to season the seafood.  Then mince the chipotle peppers and add them to the seafood with the 2 tablespoons of Adobo Sauce.  Next add two tablespoons of the chopped cilantro, the juice of 1 lime, a pinch of salt and gently stir to combine.  Cover the bowl with saran and allow to marinate in the fridge for at least an hour if not longer.

Right before ready to serve, half each of the avocados, remove the seed and, with a spoon, scoop the flesh into a bowl.  Immediately squeeze the juice of the remaining lime over the avocado to keep it from browning.  Then, remove the seeds from the tomatoes, dice and add them to the bowl.  Next, finely chop the red onion (you want about ¾ of a cup) and add it to the bowl as well.  Add salt and pepper to taste and gently stir and mash the lime juice, tomatoes and onions with the avocados until it’s at the consistency you prefer (I like mine with some chunks but if you like yours creamy, add more lime juice).

Now you want to fold about ¾ of the seafood mixture in with the guacamole.  Once combined transfer guacamole to your serving dish and then top with the remaining ¼ cup seafood as a garnish.

Serve with tortilla chips and enjoy!

April Wardlaw is a self-taught cook who caters and bakes part time.  You can find more of her recipes on her blog:

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *


Cornmeal Pound Cake Recipe Cornmeal Pound Cake Recipe

[RECIPE] Cornmeal Pound Cake


[RECIPE] Fish Tacos with Cilantro Lime Slaw


Grits Grits

[Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate


[RECIPE] Lemon Ricotta Pancakes