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Crab Guacamole

Serving size: 10
Total Time 15 mins
Crab Guacamole
  • 2  ripe avocados*, seeded, peeled, and coarsely mashed
  • 2  tablespoons  sour cream
  • 2  tablespoons  snipped fresh cilantro
  • 1  tablespoon  lime juice
  • 1/4  teaspoon  salt
  •  Several drops bottled hot pepper sauce (optional)
  • 1  6-ounce can  lump crabmeat, drained
  •  Tortilla chips

1. In a medium bowl combine avocados, sour cream, cilantro, lime juice, salt, and, if desired, hot pepper sauce. Fold in crabmeat. Cover surface with plastic wrap; chill until ready to use (up to 8 hours). Serve with tortilla chips.

From the Test Kitchen
  • Ripe avocados feel soft under gentle palm pressure. (Don't press them with your finger or they'll bruise.) To speed ripening, place avocados in a closed paper bag at room temperature. Ripe ones can be refrigerated for several days.
Nutrition Facts (Crab Guacamole)
  • cal. (kcal) 201,
  • Fat, total (g) 12,
  • chol. (mg) 16,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • fiber (g) 3,
  • pro. (g) 5,
  • sodium (mg) 272,
  • Percent Daily Values are based on a 2,000 calorie diet

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