Spicy Crab Guacamole

Put out a bowl of great guacamole, and the party can begin! What makes a great guac? Start by choosing the right avocados, which are the pebbly skinned varieties such ass Hass and Fuerte, originally grown as a domestic crop in California, and now augmented year-round with imports from Mexico, Peru & Chile. This is the classic recipe, which should always be chunky and never made in a blender or food processor.

Avocados by themselves are bland, so don't be shy with the salt. I've added my own kick with spicy grab on top of this traditional guacamole, I hope you enjoy!

-Chef Richard Sandoval

Photo Credit: Margaret Lefton, Richard Sandoval Hospitality

Photo Credit: Margaret Lefton, Richard Sandoval Hospitality


Yield: 4-6 servings


  • 2 ripe avocados, pitted, peeled, and coarsely chopped
  • 1⁄4 cup, finely chopped white or yellow onion
  • 1 serrano chile, seeded and minced
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • Pickled jalapeños (for garnish)
  • Spicy crabmeat (sub recipe below)
  • Tortilla chips, for serving


  • 1 can (330 g) of premium shredded real lump crabmeat
  • 1 tablespoon store-bought chile de arbol salsa


For the spicy crab meat, combine all ingredients in a mixing bowl. Set aside.

Mash the avocados, onion, serrano chile, cilantro and lime juice together in a medium bowl with a large serving fork or a potato masher. Be sure to keep the guacamole chunky. Season generously with salt and top guacamole with spicy crabmeat. Garnish with pickled jalapeños and cilantro (or micro cilantro). Serve with tortilla chips.