Crab & Tomatillo Guacamole

“Crab & Tomatillo Guacamole”

by San Fransisco fan Katsuji Tanabe, Chef/Owner of MexiKosher in New York, NY & Los Angeles, CA.

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Tomatillo Salsa

INGREDIENTS

• 2 ea. Tomatillos, chopped
• 1/4 cup Cilantro, chopped
• 1/2 tsp. Serrano Pepper, finely chopped
• 1/4 tsp. Salt

Crab Guacamole

INGREDIENTS

• 2 ea. Avocados, diced
• 1/2 cup Crab Meat, chopped crab meat
• 1/4 cup Cilantro, chopped
• 2 cloves Garlic, roasted and chopped
• 1/2 tsp. Salt
• 1/2 tsp. Lime Juice

Sourdough Bowl and Chips

INGREDIENTS

• 2 ea. Sourdough Bread Loaves, 1 loaf thinly sliced
• 2 tbsp. California Olive Oil
• 1 tsp. Coarse Sea Salt

Garnish

INGREDIENTS

• Chopped Crab Meat
• Serrano Pepper, sliced
• Cilantro Leaves
• Lime Wedges

DIRECTIONS

1. In a blender, combine tomatillos, cilantro, Serrano pepper and salt. Blend until smooth, set aside.
2. In a large bowl, combine diced avocados, 1/3 cup of the crab meat, cilantro, roasted garlic, salt and lime juice.
3. Add reserved tomatillo salsa and lightly mash to combine. Refrigerate until ready to serve.
4. Lightly coat sourdough bread slices with olive oil and season with salt.
5. Toast under the broiler until golden brown.
6. Hollow out a round sourdough bread loaf and spoon prepared guacamole into the bread bowl.
7. Garnish with remaining crab meat, slices of Serrano pepper and cilantro leaves. Serve with sourdough bread chips.