Dungeness Crab Guacamole with Endive

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Dungeness Crab Guacamole with Endive
30 min.
3
358kcal

Suggestions


Indulge in a culinary delight that perfectly marries the ocean's bounty with fresh, vibrant flavors—our Dungeness Crab Guacamole with Endive. This exquisite dish is not only a feast for the eyes but also a healthy choice, boasting a perfect health score of 100. Whether you're hosting a gathering or simply looking for a nutritious snack, this recipe is sure to impress.

Imagine the sweet, succulent Dungeness crabmeat, delicately picked clean and combined with creamy Hass avocados, roasted garlic, and a hint of spice from jalapeño. Each bite is a harmonious blend of textures and tastes, enhanced by the freshness of cilantro and the zesty brightness of lime juice. Served in crisp endive leaves, this dish transforms traditional guacamole into an elegant appetizer that is gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Ready in just 30 minutes, this Dungeness Crab Guacamole is perfect for antipasti platters, starters, or as a delightful snack. With only 358 calories per serving, you can enjoy this guilt-free treat while savoring the rich flavors of the sea. Elevate your next gathering with this sophisticated yet simple dish that will leave your guests raving and coming back for more!

Ingredients

  • 0.5 pound crab meat 
  • heads endive trimmed
  • tablespoons cilantro leaves fresh finely chopped
  • medium garlic clove 
  • medium haas avocados ripe
  • medium jalapeno seeds removed, and finely chopped
  • 0.5 teaspoon kosher salt 
  • tablespoons juice of lime freshly squeezed
  • teaspoon olive oil extra virgin extra-virgin
  • medium plum tomatoes seeded finely chopped
  • 0.3 cup onion red finely chopped

Equipment

  • bowl

Directions

  1. Halve avocados, remove pits and skins, and coarsely chop.
  2. Place in a molcajete or bowl and add roasted garlic. Mash until only small chunks remain.
  3. Add roasted jalapeño, crabmeat, onion, tomato, 4 tablespoons of the cilantro, lime juice, and salt and stir until just combined.
  4. Place endive leaves on a serving plate and dollop each with guacamole.
  5. Combine remaining 2 tablespoons cilantro and olive oil in a small bowl, season with salt, and stir until thoroughly mixed.
  6. Drizzle oil on top of each endive leaf and garnish with a garlic chip, if using.

Nutrition Facts

Calories358kcal
Protein21.64%
Fat51.73%
Carbs26.63%

Properties

Glycemic Index
81.33
Glycemic Load
2.14
Inflammation Score
-10
Nutrition Score
48.827390919561%

Flavonoids

Cyanidin
0.44mg
Epicatechin
0.5mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
0.22mg
Hesperetin
0.9mg
Naringenin
0.18mg
Luteolin
0.07mg
Isorhamnetin
0.67mg
Kaempferol
30.41mg
Myricetin
0.08mg
Quercetin
3.59mg

Nutrients percent of daily need

Calories:358.25kcal
17.91%
Fat:22.18g
34.13%
Saturated Fat:3.27g
20.43%
Carbohydrates:25.7g
8.57%
Net Carbohydrates:6.69g
2.43%
Sugar:3.14g
3.49%
Cholesterol:31.75mg
10.58%
Sodium:1097.78mg
47.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.88g
41.76%
Vitamin K:727.08µg
692.46%
Folate:576.28µg
144.07%
Vitamin A:6996.76IU
139.94%
Vitamin B12:6.8µg
113.4%
Manganese:1.58mg
78.92%
Fiber:19.01g
76.03%
Copper:1.28mg
64.1%
Vitamin C:51.7mg
62.66%
Potassium:1854.13mg
52.98%
Zinc:7.84mg
52.25%
Vitamin B5:4.91mg
49.1%
Selenium:29.18µg
41.69%
Phosphorus:335.66mg
33.57%
Magnesium:126.98mg
31.74%
Vitamin E:4.61mg
30.74%
Vitamin B6:0.61mg
30.6%
Vitamin B2:0.45mg
26.39%
Vitamin B1:0.39mg
25.8%
Vitamin B3:4.61mg
23.03%
Calcium:220.17mg
22.02%
Iron:3.85mg
21.41%
Source:Chow