This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.
Me: Hey Shawn, remember when we went to the Taste of Hartford two years ago and we ate that guacamole with fruit and lobster in it?
Shawn: How the hell do you remember these things?
Me: Because it was awesome.
That guacamole was awesome, but the real reason that I remembered about it was because I’ve been meaning to recreate it at home. I was just waiting for an appropriate opportunity. Like, say, the Avocados from Mexico Guac Off Recipe Contest?
In preparation for the Big Game, Avocados From Mexico is challenging you to come up with your best guacamole recipe for a chance to win great prizes. A Grand Prize winner in each of three categories (Most Popular, Best Recipe, and Most Creative) will win an IPad2 (which I really, really, really want) and a cookbook signed by Roberto Santibanez. Seven Runners Up will win a $200 grocery gift card and the autographed book. Plus, just for entering, you’ll have a chance to win one of ten $100 gift cards! Visit Avocados from Mexico on Facebook before January 20 to learn more.
Crab and Blackberry Guacamole
Yields 2 Cups
Prep Time 10 Minutes; Total Time: 10 Minutes
This Crab and Blackberry Guacamole is my submission to the Avocados from Mexico Guac Off. It may not seem like your traditional party food, but believe me it’s knock-your-socks-off delicious. It has the perfect balance of sweet, spicy, salty, and rich flavors and it’s a fun way to add something a little “fancy” to your lineup of football snacks. Try it on it’s own with chips, use it on fish tacos, or go ahead and eat it with a spoon like I’m tempted to do.
- 2 Avocados
- 1 Jalapeno Pepper, minced
- 1 Lime, juiced
- 1 Clementine, juiced
- 10 Blackberries, quartered
- 1/8 cup diced Pineapple
- 1/4 cup Crab Claw Meat
- 1 generous pinch Salt
- Peel the avocados and remove the pits. Place the flesh in a large bowl, then use a spoon to chop and mash the avocado into a smooth paste. Stir in the jalapeno pepper and juice.
- Gently fold in the blackberries, pineapple, and crab. Season with salt.