CHOW DOWN: Dungeness Crab Guacamole with Belgian Endive

Dungeness Crab Guacamole with Belgian Endive

Difficulty: Easy


Total: 30 mins

Active: 10 mins

Makes: 3 cups

  1. Halve avocados, remove pits and skins, and coarsely chop. Place in a molcajete or bowl and add roasted garlic. Mash with a spoon 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.
  2. Place endive leaves on a serving plate and dollop each with guacamole.
  3. Combine remaining 2 tablespoons of the cilantro and the 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.
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Erika said...

Oooooo, thank you for this recipe. I have a Haas avocado tree and I never know what to do with all the fruit.

Michele said...

Great! I'm so jealous of your avocado tree, that must be a fun thing to have!