Sweet n’ Hot Pepper Guacamole With Lump Crab

Does anyone else feel like this month has FLOWN so far? If there is any month I want to throw on the brakes it’s May. This month is all about celebrating: graduations, weddings, flowers blooming, great weather, pools opening and of course BBQs. This recipe is a fantastic addition to your Memorial Day cookout. It’s more substantial than regular guacamole because of the crab meat so you could even have it as a meal. It offers the perfect sweet kick courtesy of the sweet n’ hot Salad Peppers (I’m kind of obsessed with these at the moment).

Ingredients

• 2 ripe Hass avocados
• 1/2 cup of jumbo lump crab meat (I use Costco or Trader Joes)
• juice of 1/2 lemon
• 10 multi-color grape tomatoes (chopped)
• 1 tbsp cilantro (chopped)
• ¼ cup red onion (finely chopped)
• 10 Mt. Olive Sweet n’ Hot Salad Peppers (chopped)
• ¼ tsp sea salt

Directions

1.  Slice the avocados and remove the pits. Then scoop out into a medium bowl. Using a fork, mash until a smooth consistency is achieved.
2. Add the lump crab meat, cover with lemon juice and toss
3. Mix in grape tomatoes, cilantro, red onion, and salad peppers
4. Salt to taste

For a great presentation and a low-carb, healthy option to tortilla chips wrap the guacamole in cucumber slices. Using a mandolin, slice cucumbers lengthwise, wrap the slices around the guacamole mixture and secure with a toothpick.