Guacamole Three Ways: Lump Crab, Queso Fresco, Pomegranate

Guacamole & Dips

There is no Nutrition Label for this recipe yet.


  • 2 ripe Avocados From Mexico pitted, peeled and mashed
  • 2 tbsp white onion finely chopped
  • 1 serrano chile minced seeding optional
  • 1 tbsp cilantro leaves roughly chopped
  • 3 tbsp lime juice freshly squeezed
  • 1 tsp salt
  • 3/4 cup Pomegranate seeds about 1 pomegranate
  • 2 cups jicama or cucumber sticks peeled
  • 3/4 cup queso fresco
  • 1 bag chicharrones or fried pork rinds
  • 8 oz lump crabmeat
  • 1 tbsp mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1/2 tsp lime zest grated
  • 1 tbsp fresh chives chopped


  1. To prepare guacamole: In bowl, combine avocados, onion, chile, cilantro, lime juice and salt; mix gently.
  2. To prepare Pomegranate Guacamole: Combine guacamole with pomegranate seeds. Use jicama or cucumber instead of tortilla chips.
  3. To prepare Queso Fresco Guacamole: Combine guacamole with queso fresco; garnish with crumbled chicharrones instead of tortilla chips.
  4. To prepare Lump Crab Guacamole: Combine crabmeat, mayonnaise, lime juice, lime zest, chives, parsley, bell pepper, salt, pepper and tortilla chips.
  5. Spoon mixture over guacamole.
There is no Nutrition Label for this recipe yet.