Broad bean guacamole with crab

Serves: 4-6

Broad bean guacamole with crab

I’m not sure I can really get away with calling this a guacamole, although avocado does feature in the dish. There just didn’t seem to be a better way of describing this broad bean mash. You don’t have to serve crab with the broad bean guacamole-it is just as good on its own-but I happened to have some fresh crab meat in the fridge. Alternatively, try serving smoked salmon blinis with this guacamole or a spoonful as an accompaniment to a griddled tuna steak.



  • 1 kg broad beans in their pods
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons mayonnaise
  • Juice of 2 limes
  • 2 red chillies, seeded and finely chopped
  • 2 spring onions, topped and tailed and finely sliced
  • 1 avocado, halved, stoned and peeled
  • To serve Toasted sourdough or ciabatta and fresh white crab meat, roughly chopped coriander
Broad bean guacamole with crab


  1. Pod the beans. Bring a saucepan of water to the boil. Add the beans and bring to the boil. Cook for 2-3 minutes, depending on the size of the beans. Drain and refresh immediately under cold running water. When the beans are cold pinch off the tough outer skins.
  2. Place the broad beans in a mixing bowl and add the olive oil, mayonnaise and lime juice. Either mash to a coarse purée with a potato masher or blend with a stick blender. If the beans are quite floury you may need to add a tablespoon or two of water to loosen the mixture. You can also use a food processor but don't make the mixture too smooth-you want a little texture.
  3. Stir in the chillies and spring onions and taste and season with salt and ground black pepper. Just before serving chop the avocado flesh into bite-size bits and stir into the broad bean mixture. Serve on toasted rustic bread, top with a little crab and scatter over some coriander.
Broad bean guacamole with crab