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Here’s a delicious recipe for Dungeness Crab Guacamole with Belgian Endive from the folks at Chow.
Ingredients:
2 medium ripe Hass avocados
3 medium garlic cloves, roasted
1 medium jalapeño chile, roasted, stem and seeds removed, and finely chopped
1/2 pound Dungeness crabmeat, picked clean of shell fragments
1/4 cup finely chopped red onion
1 medium plum tomato, seeded and finely chopped
6 tablespoons fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt
2 heads Belgian endive, leaves removed and edges trimmed
1 teaspoon extra-virgin olive oil
Garlic Chips (optional)
How to Make Dungeness Crab Guacamole with Belgian Endive
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March 14th, 2009 at 2:35 pm
I’ve always wanted to use endive as an appetizer cradle, but haven’t yet. The presentation is so wonderful!
March 14th, 2009 at 6:53 pm
This recipe was fantastic! King crab was on sale at the grocery store, so subbed that. So yummy!