The whole point about recreating recipes is about making them your own. Some of us like to slavishly follow recipe instructions to the letter, while others like to modify a bit here and add a dash there. Either way the resulting creation on a plate is what you’ve made, which is why I love cooking so much.
Then there’s the additional challenge of trying to emulate a dish you’ve been served at a favourite restaurant or eating house because you’ve loved it so much. For the likes of the non-professional it can a disaster. But just once in a while, you have a crack at something and it turns out every bit as good as the dish you had in the first place.
Such is the case with this crab and mango guacamole. We were fortunate enough to visit Martha’s Vineyard off the coast of Massachusetts this summer and enjoyed a wonderful lunch at the Atlantic Fish and Chop House on the harbourside in Edgartown. We were a bread roll flick away from the lazily lapping water, the sun was shining, the company was brilliant and it was just one of those ‘just perfect’ moments that life is made up of, if we’re lucky.
We devoured this guacamole to a cacophony of mmm’s and aaah’s accompanied by much licking of lips and loved it so much that we proceeded to use our taste buds to dissect the ingredients in the hope that we could recreate it back home. And we did. It’s hardly the stuff of Yorkshire provenance, what with its avocado and avocado ingredients, but sometimes it’s worth making the most of those more far-flung food miles. The recipe amounts here will make you a big enough bowl of the stuff for big family gatherings or having a bunch of neighbours round for a scoff and gab fest. It’s easy enough to halve the quantities for a smaller gathering, but whatever the event, enjoy and give thanks to the chefs at the Atlantic Fish and Chop House!
- 4 large ripe avocados
- 2-3 freshly squeezed limes, plus zest of 1 or 2 depending on taste
- 1 large red onion, finely chopped
- 1-2 cloves finely chopped garlic
- 1-2 red chillies, de-seeded and finely chopped
- 1 large ripe mango
- 300g white crabmeat, flaked
- Large bunch coriander, finely chopped. Some people think coriander leaf tastes soapy. If that’s you, substitute with a mix of finely chopped parsley, mint and basil leaves instead
- Caster sugar to taste
- Seasoning to taste
- Tabasco sauce to taste (optional)
Chop the avocado flesh and mash with the lime juice to stop it going brown, until smooth. Add the chopped onion, garlic and chilli. Peel the mango and chop the flesh into small chunks and add to the mix. Fold in the crabmeat, and coriander along with the lime zest. Taste and add sugar to counterbalance the citrus if required. Season to taste. And if you want more heat, add a few drops of Tabasco until satisfied, but go easy on the shaking! Serve with tortilla chips or whatever crunchy crispy or crudites take your fancy.