Avocado Crab Dip

This Summer calls for fresh, tangy, and vibrant colours, just as with this creamy Avocado Crab Dip.

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Course: Appetizer, dip, Snack

Cuisine: international, latin american, Mexican

Keyword: avocado, crab meat, dip, summer

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 171kcal

Ingredients

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.
salt

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Instructions

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.

Notes

1. Use fresh or frozen crab meat instead of canned crab meat. Fresh or frozen crab meat can bring in more flavour. However, due to the mix of the different condiments in this recipe, using fresh, frozen or canned crab meat will all result in a delicious dip.

2. Garnish with some cilantro, parsley or dill for a kick of green freshness.

3. You can reduce the amount per ingredient by half if preparing for 2 or 3 people and double up it up if preparing for a bigger party.

Nutrition