with a cilantro, salt and lime zest around the rim

Well it is almost Cinco de Mayo and I know guacamole will be involved in most celebrations including mine and here’s a great way to jazz it up. We have stolen this holiday from Puebla, Mexico. It is only celebrated there, apparently no where else in Mexico,  as a remembrance of a battle won over the French. We have added it to our ever growing list of holidays that are just an excuse to drink.  Margarita anyone?  Anyway, here’s what to do with that leftover Guacamole but this is good enough to make the guac just for this recipe. My version of guacamole with the tomatillos is especially delicious with this.

Crab & Guacamole “Margaritas”

2 T mayo
2 T sour cream or Greek yogurt
1 tsp minced chipotle or to taste*
1 tsp lime or lemon juice**
1 tsp gold tequila
1/8 tsp salt
1 lb lump crabmeat or cocktail shrimp
1/2 – 1 C guacamole
cilantro & lime for garnish

Double check to make sure there are no shell pieces in the crab meat. Gently combine all ingredients, except the guacamole and garnish. Place about 1 – 2 T guacamole in the bottom of 6 – 8 margarita glasses.  Top with the crab salad.  Garnish with cilantro and a lime slice. As long as the guacamole is completely covered by the crab salad you can do this recipe a few hours in advance.  The dressing for the crab can be done the day before, in fact, it benefits from doing in advance.

*Can’t find chipotle? Sub 3/4 tsp or so sriracha or other hot sauce and 1/2 tsp smoked paprika)

** Apparently there is a lime shortage this year that just so happens to coincide with this Margarita laden holiday. Let’s just say I’m suspicious.