Best Marcelas Guacamole Recipes

Spicy Crab Cakes Topped with Guacamole image

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
2 tablespoons mayonnaise
1 large egg, beaten
1/2 cup panko bread crumbs
1/4 cup chopped scallions (white and pale green parts only)
1 tablespoon fresh lime juice
1/4 cup chopped cilantro leaves
1/2 teaspoon habanero hot sauce
Salt and freshly ground black pepper
1 cup panko bread crumbs
1/4 cup chopped cilantro leaves
3 tablespoons olive oil
2 firm, ripe avocados, halved, pitted, and peeled
2 tablespoons minced onion
2 tablespoons chopped cilantro leaves
1 teaspoon fresh lime juice
Salt and freshly ground black pepper

Steps:

Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

Spicy Guacamole With Mango image

Provided by Marcela Valladolid

Time 30m

Yield 3 cups

Number Of Ingredients 10

1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chile peppers
1 mango, peeled, pitted and diced
1 tablespoon chopped fresh cilantro
Juice of 1/2 lime
3 tablespoons minced red onion
Kosher salt and freshly ground pepper
3 avocados, halved, pitted and peeled
1/2 cup finely diced peeled jicama
Tortilla chips, for serving

Steps:

Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.

Guacamole Tradicional image

Provided by Marcela Valladolid

Time 10m

Yield 6 servings

Number Of Ingredients 5

4 firm ripe avocados, halved, pitted and peeled
1/2 small white onion, minced
3 tablespoons chopped fresh cilantro
Juice of 1 lime
Kosher salt and freshly Ground pepper

Steps:

Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro and lime juice. Season the guacamole liberally with salt and pepper.

Simple Guacamole image

Provided by Marcela Valladolid

Categories appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 7

2 ripe avocados, peeled, pitted and diced
1/4 cup chopped fresh cilantro leaves
1 serrano chile, seeded, deveined and finely chopped
1 lime, juiced
1/2 white onion, chopped
Kosher salt
Tortilla chips or fresh veggies, for serving

Steps:

In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, chile, lime juice and onion and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies, etc.