Crab and Blackberry Guacamole

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


  1. 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.
  2. Gently fold in the blackberries, pineapple, and crab. Season with salt.



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  1. A friend of mine from high school adds dried cranberries to his guacamole. I’ve been meaning to post it after making it about a year ago. It’s delicious! Yours sounds yummy, too :-)

  2. Good luck in the contest, it sounds like such fun. I would love an iPad too!

  3. I really like the concept of this!
    Good luck with the contest.

  4. oh wow, blackberry with crab? I can kind of imagine how well that could work…crab is naturally sort of sweet and it goes with the tartness of the blackberries. Best of luck. Lauren!

  5. I would NEVER have thought to include these fruits in guac! So unique!

  6. I love that you included blackberries! How creative!! What a fabulous way to boost the flavor and fiber content of a very versatile dish.

  7. Good luck with the contest!!! Thss sounds super creative and I bet it’s delicious!

  8. Whoa, this is really really different! I’ve never seen anything but mango or citrus in guacamole before. Great job w/ this recipe!

  9. There is a local restaurant here that makes some incredible guac creations. Your guac reminds me of the flavors they offer. I bet this is an amazing combination of flavors! I’d love to take a scoop of it right now!

  10. Wow, this sounds amazing! Reminds me a little of a shrimp and mango guac that I had once and was so good! Will have to try it.


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