Crab & Grilled Pineapple Guacamole
Crab & Grilled Pineapple Guacamole. This is summer guac our way. A little lump crab meat, a little grilled pineapple, a spicy adobo sauce, and of course all the chunky avocado. The best kind of summer appetizer or even dinner at the beach…cheers !!
‘Tis the season for fun and summery appetizers…or dinners. I honestly ate this one for dinner because it was just so so good. So I love a good guacamole, but this is really my kind of summer guac. A little twist with the crab meat and my secret sauce ;)) !!
So when you’re at the beach and you want a quick meal or a quick appetizer to serve to guests, this could totally qualify. It’s guacamole, so it comes together pretty quickly. All you need to do is add your favorite toppings and sauces and there you have it. Summer guac in minutes.
But here’s how we like to do ours. The guac itself is a mixture of avocado, Serrano pepper, lime juice, salt, and pepper. Simple but delicious. Then for the toppings, today we are going all out. First layer with some cilantro, jalapeños, and basil. Then get all that delicious crab meat and grilled pineapple in there. And finally the key…the adobo sauce. Just a little adobo sauce mixed with olive oil, salt, and pepper. Drizzle it all over that delicious crab and avocado. It is SO good you guys and you seriously need to try it !!
What kind of guac recipes do you guys love?!
Ingredients
2 avocados
1 serrano pepper; diced
juice of 1 lime
salt and pepper
cilantro and basil for topping
1 jalapeño; sliced
1/2 cup lump crab meat
1/2 cup pineapple chunks; grilled and diced
2 tablespoons adobo chili sauce
1 tablespoon olive oil
tortilla chips for serving
Directions
In a medium bowl, add the avocado, Serrano pepper, and lime juice. Mash the avocados until they are creamy but still chunky. Season with salt and pepper.
Assemble the guacamole. In a serving bowl, top the avocado mixture with cilantro, basil, jalapeño, crab meat, and grilled pineapple.
Meanwhile make the adobo sauce. In a small bowl, add the adobo chili sauce and olive oil. Season with salt and pepper. Stir to combine. Serve guacamole drizzled with adobo sauce and alongside tortilla chips.
