Crab Guacamole

Crab Guacamole is a fun twist on the classic creamy dip! Fresh avocado pair perfectly with the sweet, succulent taste of lump crab meat, creating a dish that’s both rich and refreshing. Perfect for a light appetizer or a unique topping for your tacos, this guacamole offers a satisfying blend of textures and flavors that will have everyone coming back for more.

For more crab recipes, try my Crab Stuffed Shrimp, Maryland Crab Dip and Pan Fried Crab Cakes!

If you’re looking for ways to up your guacamole game, this easy crab guacamole is the answer! You’ve got jumbo lump crab meat tossed in melted butter and old bay seasoning then mixed in with a simple yet flavor packed guacamole recipe that couldn’t be easier to make. 

The addition of finely chopped red onion, cilantro, and a hint of lime juice brightens up the flavors, while a touch of jalapeño adds just the right amount of heat. If you want more heat, pair this with my mango habanero salsa!

Bring this crab guacamole dip to your next gathering and watch folks gobble it up in seconds. It’s SO freaking delicious! 

Ingredient Highlights

Jumbo Lump Crab Meat – it is imperative that you use fresh crab meat! Preferably jumbo lump crab meat to be exact – it has a subtly sweet flavor and that’s finger lickin good! Maryland blue crab is best, but dungeness crab, the meat from snow crab legs, or cocktail claw meat all work well here too. I do not recommend using imitation crab meat. Save leftovers and make my crab beignets!

Jalapeno peppers – fresh jalapenos add a touch of heat and a nice bit of flavor without being too spicy. Pro tip: for added flavor, char your jalapenos on the stovetop, scrape the browned bits off, then dice finely and add to the guacamole.

Fresh Cilantro – some people don’t like cilantro, but it’s SO good in guacamole. A must in my household! It takes regular guacamole and makes it incredible by adding a peppery earthy taste that you simply can’t get without it! 

Fresh Lime Juice – please don’t use the bottled lime juice! We need the fresh limes to squeeze (for best flavor) but the crab meat is also tossed in a bit of lime zest for that bright citrusy flavor. This is a must! In a pinch, lemon juice will work. 

Corn – fresh corn is best as it has a sweet yet mild flavor that pairs perfectly with the rich buttery flavor of the crab meat. You can also use canned corn in a pinch, just drain the juice before adding to the guac. 

Red onions – make sure to dice them as finely as you can! They add so much flavor, but if they’re too chunky, it can be overpowering. You can also use white onion if you prefer.

How to make Crab Guacamole

• Place corn onto a skillet over medium heat and cook until the outside becomes slightly browned, about 5-7 minutes. Remove from the skillet and allow it to cool slightly. Then use a knife to shave the corn off of the cob. Set aside. (Image 1)
• In a separate bowl, add melted butter, crab meat, old bay and lime zest and toss together. Set aside. (Image 2)

• Slice avocados in half and remove the pit and skin. Scoop out the avocado flesh into a large bowl. (Image 3)
• Mash with a fork until desired consistency is reached. (You can also use a potato masher if you want it smooth and creamy)
• Add in red onion, jalapenos, corn, cilantro, garlic, lime juice, kosher salt, black pepper, and half of the crab meat. Stir to combine. (Image 4)

• Add to a serving container and top with remaining crab meat. Garnish with your favorite toppings and serve with tortilla chips.
• ​Add a generous sprinkle of sea salt on top! 

Tips

• Add in some seasonings! My recommendation is either chili powder for smoky flavor or garlic powder for an added punch of freshness! 

• If you like tomatoes in your guac, feel free to add them in. I recommend using roma tomatoes because they’re not as juicy (no one wants soupy guac!) 

• Choose avocados that are already ripe if you’re making this the same day. If you’re gonna wait a few days, I’d choose the less ripe, firmer ones.

• Add some sour cream if you like a super creamy guacamole! Start with a tablespoon and increase from there according to your preference.

Storing and Making Ahead

Storing: The best way to store any leftover guac is to cover tightly with plastic wrap or place in an airtight container. Place the container of guacamole in the refrigerator as soon as possible. Refrigeration slows down the browning process and helps extend the shelf life. Store for up to two days.

Pro tip: you can add a thin layer of water or a squeeze of extra lime juice on top of the guac, similar to how you’d store avocado crema, ensuring it covers the entire surface. This layer creates a seal and reduces contact with air.

Making Ahead: As we all know, guacamole can brown pretty quickly! I recommend preparing the guac within 1-2 hours of serving.

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