Dungeness Crab Guacamole with Endive Recipe

• 2 medium ripe Hass avocados
• 3 medium garlic cloves, roasted
• 1 medium jalapeno, roasted, stem and seeds removed, and finely chopped
• 1/2 pound Dungeness crabmeat, picked clean of shell fragments
• 1/4 cup finely chopped red onion
• 1 medium plum tomato, seeded and finely chopped
• 6 tablespoons fresh cilantro, finely chopped
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 2 heads endive, leaves removed and edges trimmed
• 1 teaspoon extra-virgin olive oil
• Garlic Chips, for garnish (optional)

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

avocados, garlic, crabmeat, red onion, tomato, fresh cilantro, freshly squeezed lime juice, kosher salt, endive, extravirgin olive oil, garlic

Taken from www.chowhound.com/recipes/dungeness-crab-guacamole-with-endive-13692 (may not work)