Avocado Crab Dip
Avocado crab dip is an awesome appetizer that pairs so well with pumpernickle bread or crostini's toasted with a kiss of olive oil or a slight peck of soften butter. Although the crab dip has cream cheese in it, the avocado is like a layer of creamy butter. It gives the dip a extra depth of richness.
This crab dip can be served cold or warm. I prefer it warm with a crisp cracker or spread over toasted baggettes. I was thinking of a new innovative way to enhance my crab dip recipe and thought adding avocado to the recipe would be great. The idea in my opinion is amazing I love end result.
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If you are a seafood lover check out these other seafood dishes:
This appetizer is designed to be eaten right away. I would not recommend storing for the next day. Due to the avocado in the spread it will begin to oxidize.
Ingredients Avocado Crab Dip
1 (8oz) combo crab meat
6 jumbo shrimp
4oz cream cheese
1 tsp mince garlic
2 tsp finely chopped onions
1 tsp lemon juice
1 Tbsp butter
2 tsp old bay
2 tsp garlic powder
1 tsp basil
3 springs dill weed
1 tsp parsley
1/2 cup mayonnaise
2 ripe avocados
Over medium to high heat melt the butter and add the finely chopped onions and minced garlic. Cook until the onions and soft and translucent and the garlic is tender.
Add in the mayonnaise and cream cheese. Turn down the heat and blend all ingredients to a smooth creamy consistency.
Add in the combo crabmeat and lemon juice.
Add in the old bay, basil, parsley, and garlic powder. Fold gently not to break up the crab meat.
Over medium heat melt butter in a frying pan. Clean and devein the shrimp. Cook the shrimp on one side and flip to cook on the other side until they and orange and firm.
Save two of the shrimp for garnish. Cut the remaining shrimp and add to the crab dip.
Cut the avocado and mash and stir until smooth. Add the avocado to the crab spread along with the dill weed. Garnish with shrimp, lemon wedge, and parsley. Ready to serve!
Bon Appetit, ENJOY!