We got some fabulous fresh dungeness crab from Siren SeaSA this week – already picked and packaged up, ready to use. It’s my favorite kind of crab, that’s for sure.

We decided we had enough crab to make a couple of things. Sometimes we’ll just snack on stuff that’s in the kitchen instead of making ourselves dinner, so that’s what we did – after we made an appetizer of guacamole with crab.

Both Larry and I are crazy about avocado. It’s considered a staple in our home, and we like it smashed up on bread as well as we like it in a fancy guacamole. I’d consider this a fancy guacamole.

Brown butter plus avocado makes for a greasy concoction. But add in some lime juice and salt, and it balances out perfectly. The mushroom gives it an earthy dimension that’s really nice. We loved this guacamole, and the crab on top provides a good contrast.

For the recipe, check out eCookbooks.

• Brown Butter Guacamole with Porcini and Crab (Frontera: Margaritas, Guacamoles, and Snacks , p. 196)