GUACAMOLE WITH CRAB AND ROASTED PINEAPPLE
Guacamole is a must at any Mexican feast. This one’s dressed up with Canadian crabmeat and pineapple, which adds a lovely sweetness to this unctuous dip.
Serves: 4
1/2 cup (125 mL) diced golden pineapple
1 tbsp (15 mL) olive oil
Sea salt and pepper
3 large avocados
1/2 small white onion
2 Italian tomatoes, seeded and diced 1/2 bunch cilantro leaves, chopped fine
2 to 3 limes (depending on size) 1/3 cup (80 mL) mayonnaise, homemade or store-bought 1/4 jalapeno pepper
1 1/2 cups (375 mL) snow crabmeat
Tortilla chips (preferably unsalted) to serve
1. Preheat oven to 400 F (205 C). Place the pineapple on a baking sheet on parchment paper, toss with olive oil and a pinch of salt and pepper, and roast for 10 minutes. Remove from the oven and let cool to room temperature.
2. Prepare the guacamole: Halve the avocados, remove the pit and slice the flesh into large cubes. Place the cubes in a bowl, and lightly mash about one third with a fork. Stir in the onion, tomato and juice of one lime (or two small limes). Season with salt and pepper and a bit more lime juice if needed. Set aside.
3. With a blender or hand blender, blend together the mayonnaise, jalapeno and juice of remaining lime until smooth, then gently fold it into the crabmeat, followed by the roasted pineapple and any accumulated juices on the paper. Season with salt and pepper to taste.
4. Divide the guacamole over four plates and top with the crab mixture. Stick some chips into the guacamole and serve, with extra chips alongside.