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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Seafood Guacamole

It’s like I don’t really have to say anything about this, right?  You can already guess how good it is.  But I’m going to tell you anyway… seafood guacamole is really good.  How could it not be?  Spicy, citrus-y guacamole studded with chunks of luscious shrimp and crab that’s equally good as a dip with chips or on top of crostini as an awesome appetizer.  Exquisitely scrumptious.  So here's all you'll need....

A ripe avocado, a lime (or two), some cilantro, some tomatillo salsa, a jalapeno or two (optional), and some shrimp, and crab.  Mix it all together to your heart’s content or here’s my recipe…

Seafood Guacamole

Serves 4 as an appetizer

1 large, ripe avocado, peeled, seed removed
1 to 2 tablespoons of chopped fresh cilantro
Juice of 1 or 2 limes
1 cup coarsely chopped shrimp
1 or 2 chopped jalapenos (optional)
½ cup crabmeat
Salt and pepper to taste
Tomatillo salsa (homemade or store-bought such as Herdez)

In a medium bowl, mash the avocado.  Add the remaining ingredients except for the salsa.  Mix well and then add the tomatillo salsa, a few tablespoons at a time, until the guacamole is perfectly seasoned.  Taste for salt and pepper.  Serve with chips for dipping or on top of crostini.

You Might Also Like:

Homemade Tortilla Chips          Pico de Gallo Guacamole          Crab and Avocado Rolls

Reader Comments (8)

Sounds great! I make a seafood salsa with shrimp and scallops that is great too. I assume from the photo that the shrimp are pre-cooked (like cocktail shrimp?) but what form of crab did you use? Canned? Fresh? Pasteurized? Or Krabb (nothing wrong with that sometimes!)

June 24, 2011 | Unregistered Commentercary

I used a canned refrigerated crab from Whole Foods. Fresh crab would be the best, but use whatever crab you can get your hands on - the fresher the better. And you could use large, pre-cooked shrimp or cook them yourself, but I didn't want to use the small, salad shrimp because I think you lose that wonderful shrimp flavor. But in the end, I think that using whatever seafood you love is the way to go. How could it not be good?

June 24, 2011 | Registered CommenterPatrice Berry

I have to tell you that this is my, and my friends, "go to" guac recipe now. it's delicious and so easy to make. everybody snarfs it down in no time...not even enough time for me to make a new batch! thanks--

January 23, 2012 | Unregistered Commenteratlbuck

Wow! This looks yummy! Combining seafood and guacomole together is ingenious! Now I just need to get avocados and the shrimp and crabmeat and I am ready to start! I'm going to see if I can find everything over the weekend and make it then. We love dips and this one looks too good not to make!

Good morning! I just wanted to let you know I featured this recipe on my weekly roundup of seafood recipes. It looks gorgeous, thanks for allowing me to share. Have a good day and here is the link. :) http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html

Thanks so much, Carrie!

March 16, 2012 | Registered CommenterPatrice Berry

The flavor was wonderful but in an attempt to economize on fat and calories I tried the baked method. My flounder was mushy, not crispy. In all honesty I did use a "budget" frozen flounder, wild caught and I've had similar results with other dishes. Next time I'll try pan frying or I may just use grouper or some other firmer fish.

February 1, 2013 | Unregistered CommenterFishing Alaska

You can leave the fish out of this completely, and just add shrimp and crab.

February 2, 2013 | Registered CommenterPatrice Berry

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