Dungeness Crab and Avocado Dip
By Ethan Stowell
Dungeness Crab and Avocado Dip
By Ethan Stowell
Yield/Serves:
Makes 4 to 6 servings
- 1 pound Dungeness crab meat
- 2 ripe avocados
- Juice from 1 lemon
- 2 tablespoons minced chives
- Extra virgin olive oil
- Salt and pepper
Crab and avocado make an always-popular pairing, and this unfussy appetizer lets their distinctive flavors take center stage.
Cut the avocados in half and remove the pits. Scoop out the flesh and place in the bowl of a food processor like the Kenwood MultiPro. Add the lemon juice, olive oil and a pinch of salt. Purée until smooth.
Remove the avocado purée and place in a mixing bowl. Gently fold in the Dungeness crab and chives.
Season to taste with salt, pepper and lemon juice. Serve with warm toast, crackers or pita bread for spreading.
Cut the avocados in half and remove the pits. Scoop out the flesh and place in the bowl of a food processor like the Kenwood MultiPro. Add the lemon juice, olive oil and a pinch of salt. Purée until smooth.
Remove the avocado purée and place in a mixing bowl. Gently fold in the Dungeness crab and chives.
Season to taste with salt, pepper and lemon juice. Serve with warm toast, crackers or pita bread for spreading.