KICKED-UP GUACAMOLE WITH CRABMEAT
Heyk what's a fun party without something from Emeril Lagasse repertoire?! This was on one of his programs on Food TV in August, 2001, and it's totally delilsh!

3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
3 tablespoons fresh lime juice
1/3 cup minced cilantro leaves
1 tablespoon minced jalapeno
1 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup minced red onions
1/2 cup finely chopped seeded tomatoes
1/2 cup finely chopped fresh jicama
2 teaspoons extra virgin olive oil
1/2 pound lump crabmeat, picked over to remove shells and cartilage
Tortilla chips, for dipping
In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeno, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth. Add 1/4 cup of the onions, 1/4 cup of the tomatoes and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.

In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste. Divide among 4 chilled Martini glasses ir desired, or put into a serving bowl and and serve with tortilla chips.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved