Wednesday, October 15, 2008

Crabby Guacamole

By Paul Briand

So I'm thinking game food the other day and wondering how I can jazz up a chip and dip in honor of the Boston Red Sox and Tampa Bay Rays in Game 3 of the American League Championship Series at Fenway Park.

I'm looking for something special for a special game and come up with Crabby Guacamole -- a twist on the usual guacamole and chips using crab meat and a generous helping of garlic. I like how well the guacamole stands up to the crab, especially with the infusion of the garlic. Given that lobster prices have been coming down, I almost opted for lobster meat, similarly bold in taste, but went with crab meat instead in honor of my wife Jane's Maryland upbringing.

The presentation here is as much a part of the jazzing up as the dip itself, so be sure to set aside the avocado skin as directed.

Six ounces of crab meat
One ripe avocado
3 garlic cloves
Dollop of mayonnaise
Dash of hot sauce
Squeeze of lemon juice

1) Halve the avocado, remove the pit and spoon out the meat into a mixing bowl. Set avocado halves aside;
2) Mash avocado meat;
3) Use a garlic press to prepare the garlic and mix directly into the avocado;
4) Add a dollop of mayonnaise, dash of hot sauce, squeeze of lemon and mix;
5) Gently fold in the crab meat, setting aside about 2 tablespoon's worth;
6) Scoop the mixture into each half of the avocado skin;
7) Top each half with leftover crab meat;
8) Serve on a large plate with yellow corn tortilla chips.

As good as the dip was, it wasn't that much of a good luck charm for my beloved Red Sox. They lost badly 9-1 in Game 3.

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