Chipotle Guac And Crab

• For the chipotle guac
• 2 ripe avocados
• Juice of 1/2 a lime
• 1 teaspoon ground cumin
• 1/2 teaspoon ancho chili powder
• 1 teaspoon salt
• 2 tablespoons sour cream
• 2 chipotles in adobo, finely minced
• 2 tablespoons minced cilantro or flat leaf parsley
• For the crab and putting it all together
• 8 ounces fresh pastuerized blue crab meat (backfin or lump)
• 1/3 cup great mayo
• 1/2 teaspoon salt
• 1 tablespoon adobo sauce from the chipotles in adobo
• Sliced green onion, diced tomato and sliced pitted black olives for garnish.
• 1 9 inch pie plate or similar size dish ( I used a Pyrex pie plate)
• The chipotle guac
• Tortilla chips for serving

1. In a medium bowl, mash the avocado with a fork or spoon until fairly smooth (leave a little chunkiness in it). Stir in the lime juice followed by the remaining ingredients until well incorporated. Set aside.
2. Gently fold the mayo, adobo sauce and salt into the crab meat .
3. Spread the guacamole evenly on the bottom of the pie plate. Gently spread the crab mixture over , completely covering the guacamole. Garnish with the green onion, tomato and sliced olives. Carefully cover and refrigerate for at least an hour before serving with tortilla chips.

guac, avocados, lime, ground cumin, ancho chili powder, salt, sour cream, chipotles, cilantro, together, crab meat, mayo, salt, adobo sauce, green onion, dish, guac, tortilla chips

Taken from food52.com/recipes/17941-chipotle-guac-and-crab (may not work)