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 that opportunity to showcase my skills and make what I call “game food” because on that 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. Because it was Thanksgiving, however, I wanted to elevate my game food, which was how this Seafood Guacamole was born. I already make a great guacamole and 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 that Thanksgiving dinner.
I made sure to write down 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 than the game.
Ingredients (Makes about 6-8 servings)
- 8 ozs. canned crabmeat, picked over for shells (lump or fin work, so go for whichever is cheaper)
- 10-12 medium cooked shrimp, roughly chopped
- 1 teaspoon Old Bay seasoning
- 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 pepper to taste
In a small bowl, add crabmeat, shrimp and Old Bay, then gently stir to season the seafood. Mince the chipotle peppers and add them to the seafood with the 2 tablespoons of Adobo sauce. Next, add 2 tablespoons of the chopped cilantro, the juice of 1 lime, a pinch of salt and gently stir to combine. Cover the bowl with plastic wrap, and allow to marinate in the fridge for at least one hour.
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. Next, remove the seeds from the tomatoes, dice and add them to the bowl. Finely chop the red onion (you want about ¾ of a cup) and add it to the bowl. Add salt and pepper to taste, and gently stir and mash the lime juice, tomatoes and onions with the avocados until mixture has 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: www.aprilscookin.blogspot.com