Are you tired of bringing the same thing to your gatherings? Then try making this creamy, flavourful avocado crab dip. Prepare it effortlessly and watch it vanish before your eyes. With luscious avocado and savory crab, it’s an instant crowd-pleaser that will satisfy yours and others taste buds.
This dip is perfect for when you need to bring in something to your next gathering and want to make something simple and delicious. Or also, when you are watching your favourite TV show and want to nibble on something that can prepare on a whim.
While you are there, why not also prepare this Mexican refried beans. Eat them with some tortilla chips or crackers and see them dissappear in no time!
Why this recipe works
- Quick and Easy to Make: This recipe is relatively simple and requires minimal preparation time. By following some straightforward steps, you can whip up a delicious dip in no time, making it a convenient option for impromptu gatherings or last-minute appetizer needs.
- Nutritional Benefits: Avocados are packed with healthy fats, vitamins, and minerals, making them a nutritious addition to any dish. Combined with the protein-rich crab meat, this dip offers a balanced and satisfying snack option.
- Versatile and Crowd-Pleasing: Avocado Crab Dip is a versatile dish that appeals to a wide range of taste preferences. It can be served with a variety of dippers such as tortilla chips, crackers, sliced baguette, or fresh vegetable sticks, making it suitable for different dietary preferences or restrictions.
You’ll need the following ingredients to make this dip:
- Crab Meat: You can use either fresh or frozen crab meat instead of canned crab meat. All will taste delicious.
- Chile jalapeño. You can use chile jalapeño or serrano, or you can omit the chile altogether. However, I do recommend to use at least one chile to add that kick to the dip. Chile Serrano is spicier than Chile jalapeño.
- Red Bell Pepper. I used red bell pepper to add in a pop of colour, but any colour of bell pepper works.
How to make this Avocado Crab Dip, Step by Step
Below are the summarized steps of the recipe. For full instructions, please refer to the recipe card below.
Step 1. In a bowl, mix the capers and olive oil and microwave for 2 minutes covered. Transfer to a paper towel lined plate. Set aside.
Step 2: In a bowl, add in the avocado and smash it up with the back of fork.
Step 3: Add in the mayonnaise. Stir in to combine.
Step 4: Incorporate the red bell pepper, corn, celery, crab meat, chile jalapeño, lemon juice, capers, and salt. Mix in to combine.
Step 5: Serve with tortilla chips, crackers or vegetable crudités.
- Choosing Avocados: Opt for ripe avocados. To check for ripeness, gently press the avocado; it should yield slightly without feeling mushy. If you’re not using them immediately, choose slightly unripe avocados and let them ripen at room temperature for a day or two.
- Eat shortly after preparation. This dip is best enjoyed fresh, so try to consume it shortly after preparation. If not eating right away, cover the bowl with plastic wrap, ensuring it touches the surface of the dip to prevent browning. Refrigerate the dip and take it out from the fridge shortly before eating it.
- Garnish Creatively: You can garnish the dip with a drizzle of olive oil, a few crab meat pieces, or some roughly chopped cilantro or parsley.
If not eating right away, store the dip in an airtight container and refrigerate. It can last in the fridge for up to 2 days counting the day it was made. When taking off from the fridge, stir the dip again as a bit of liquid coming off from the ingredients might have formed on the sides.
- Fresh Herbs: Add chopped fresh cilantro, parsley, or dill at the end for garnishing and to give the dip a burst of fresh flavours.
- Red Onion or Green Onion: Add diced red onion or sliced green onion for a nice crunch and a touch of sharpness.
- Fresh or frozen crab meat can be used instead of canned crab meat. However, it’s typically more expensive.
- Mayonnaise: Instead of traditional mayonnaise, you can use Greek yogurt, plain yogurt or sour cream.
- Capers: Use pickled cucumbers instead of capers for a tangy kick.
FAQ… your questions answered
Can this dip be frozen?
It’s not recommendable because avocado contains a high water content, and freezing can cause it to become mushy and lose its creamy texture once thawed. Additionally, mayonnaise can also separate and become watery after freezing and thawing. Hence, it’s best to eat when recently prepared.
What’s the best way to serve avocado crab dip? Any recommended dippers?
Eat this dip with tortilla chips or with some vegetable crudités, such as broccoli florets, baby carrots, sliced cucumbers, celery sticks, etc.
Can I use this dip as a spread for sandwiches?
Absolutely. I even suggest eating it as a spread with your burritos.
What are some creative presentation ideas for serving avocado crab dip at parties or gatherings?
Here’s two suggestions:
* Avocado Shell Bowl: Cut avocados in half, scoop out the flesh to use in the dip, and then use the avocado shells as natural serving bowls for the finished dip. This not only looks beautiful, but also adds an extra touch of avocado goodness.
* Veggie Cup Boats: Serve the avocado crab dip in small cups or shot glasses and provide veggie sticks (carrots, cucumber, celery) as “boats” for guests to dip and enjoy.
Ready to make this dip?
Of course! If you have any comments and/or questions, let me know in the comments section below. I always like to hear from you.
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Avocado Crab Dip
- 3 tbsps capers drained and patted dry
- 3 tbsps olive oil
- 1 avocado use 2 avocados if too small
- ¼ cuo mayonnaise
- 1 lemon, juice
- 1 red bell pepper, diced can use any colour of bell pepper
- 1 chile jalapeño, diced optional. Increase or decrease the amount to your preference.
- ¾ cup corn, cooked can use canned
- 2 celery sticks, diced
- 2 cans crab meat drained, patted dry. Net weight of each can is approximately 170 grams.
- In a bowl, add in the oil and capers. Capers should be submerged in the oil.
- Microwave for 2 minutes covered. Capers will get darker and shrank. Stir halfway through. Transfer to a paper towel lined plate. Set aside.
- In a medium sized bowl, add in the avocado. Smash with the back of a fork. Final consistency should be a bit chunky.
- Add in the mayonnaise. Stir to combine.
- Add in the lemon juice, red bell pepper, chile jalapeño, corn, celery, fried capers, and crab meat. Stir to combine.
- Taste for salt and add in to your preference.
Nutritional information is just an estimate, provided by Nutrifox.