Fresh Crab and Tangy Apple Guacamole

So, there’s a fantastic restaurant downtown here in Austin called La Condesa… it’s a gorgeous space that specializes in small-bites, interior Mexican cuisine that feels like gourmet street food. Yum! (BTW, if you feel like stepping away from super-strict Paleo for an evening, their Mexican street corn is to die for!)

Anyhoo… the point of this post has to do with one of their specialty guacamoles. They have all manner of fabulous guacamole on the menu… guac with pomegranate, guac with chipotle and almonds, and my favorite, the guac with crab and green apple. I adore this guacamole. So. Stinking. Much.

So, since I’ve been trying to come up with ways to use the gorgeous tubs of fresh lump crab meat from Central Market, it seemed only right that I try to recreate this delicious treat. Following (after the jump) is my version… enjoy!

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Fresh Summer Salad: Peaches, Lump Crab, and Mixed Greens with Orange Juice Reduction

At the fish counter in Central Market, they carry these little tubs of gorgeous, fresh crab claw meat… Every time I go in, I stare longingly at them, wishing I knew how to make something other than crab cakes.  Well, the day has finally come… I ran across a Martha Stewart recipe for a salad with peaches and crab meat, so I adapted it last night to be Paleo-friendly (and to my liking!). The only downside was that it took a little longer than I planned, so I was on the ravenous side when I finally gobbled it up. I also had to stop myself from just eating the crab meat straight out of the tub. Don’t tell.

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