1 recipe Guacamole
8 ounces lump crab meat
Old Bay seasoning
1 small rib celery from the heart with leafy top, finely chopped
1 small red Fresno chili pepper, seeded and finely chopped
A few dashes of hot sauce, such as Frank’s RedHot brand
Prepare the base guacamole in a mixing bowl. In a separate bowl, run your fingers through the crab to check for shells. Season the crab, to taste, with the Old Bay. Add half of the crab to the guacamole, along with the finely chopped celery and Fresno chili. Gently combine, transfer to a serving bowl and cover the top of the mound of guacamole with remaining crab. Garnish with a little hot sauce.