Crab & Yuzu Guacamole
I had the best guacamole at Flex Mussels in New York City recently. It was citrusy and topped with lump crabmeat served with fresh tortilla chips. I know people get very defensive over changing guacamole - everyone remembers the great pea disaster of 2015 where the New York Times insisted everyone should be adding peas to their guac.
All you really need to make great guacamole is avocados, an acid, salt and whatever add-ins you have on hand. For this recipe I add yuzu kosho, a Japanese seasoning paste that adds complexity to the guacamole with citrus and a little bit of a kick. If you’re a purist when it comes to guacamole you can get my classic recipe here.
4 medium avocados
2 tablespoons sour cream
¼ cup diced yellow onion
2 cloves garlic, minced
1 tablespoon diced Serrano pepper
2 teaspoons yuzu kosho*
¼ cup chopped cilantro
½ cup lump crab meat, divided
1 teaspoon kosher salt
2 tablespoons crumbled queso fresco
Tortilla chips, for serving
Cut the avocados in half lengthwise. Remove the pit from the avocados and discard. Use a spoon to scoop the avocado from the skin and add to a bowl. Mash the avocados until they are smooth and creamy then stir in the sour cream until completely incorporated.
Add the onion, garlic, jalapeno, yuzu, cilantro and half of the crab meat and stir to combine. Season with kosher salt. Top with remaining crab meat and queso fresco and serve immediately with fresh tortilla chips.
*Note: Yuzu kosho can be found at some gourmet grocery stores or at Asian markets.