Jonah Crab and Guacamole Endive Amuse Bouche


Last night I hosted a dinner that brought together my friends Rameet, Soraya and Brian. With the exception of Brian, I had only hung out with Rameet and Soraya in more networky-related settings, so it was such a pleasure to have some more one-on-one time with them around a dinner table.

What I didn’t quite expect was that the email that I earlier sent inviting friends to my house for a sugar free, home-cooked meal would really set the tone for the evening’s conversation. We traversed a plethora of health-related topics including a fairly in-depth discussion on how sugar and certain food allergies affect the body; how one cannot naturally get rid of fat cells – they either shrink or grow; the mysterious origin of Coca-Cola and its use of coca leaves in its sugar water; and Rameet’s “7 and 1” schedule, which I’m dying to talk to him about more on a future Conversations series if he’s up for it.

Aside from the great social gathering, I had prepared a light meal, which consisted of Jonah crab and guacamole endive; Ensalada de pepinos y tomates (Cucumber and tomato salad); Oven-roasted garlic scapes and Easter egg radishes; and seared Dayboat scallops with sugar snap peas and frizzled shiitakes.


Use a mortar and pestle to pulverize the avocado and other ingredients to get a nice consistency for the guacamole.


  • 1 endive
  • 1/2 cup of Jonah crab
  • 1 avocado, mashed
  • 1/4 red spring onion, diced
  • sprigs of cilantro, finely chopped
  • 2 teaspoons jalapeno pepper, diced
  • sea salt, to taste,
  • pepper, to taste
  • chile, to taste
  • 1/2 lime
  • Tomato achaar (I like Brooklyn Delhi's)


  1. Cut open the avocado, take out the pit and scoop out the center. Place into a mortar and mash.
  2. Put all ingredients into the mortar as well. Add salt, pepper, chile to taste and mash up. Squeeze lime and mash a little more. Place the guacamole into the endive with a spoon or with clean fingers. Add the Jonah crab on top (I thawed mine and then lightly cooked in a pan for 15 seconds); place a leaf of cilantro on top with a smear of tomato achaar.






Non-Vegetarian Dairy-free Gluten-free Nut-free Paleo Pescatarian