Crab stock can be very economical and also allows for full use of the animal. It can be made by finely straining the liquid left behind after a crab boil, or by boiling the nearly picked clean shells after steaming the crabs. Sealed tightly, it freezes great. Still…in guacamole?
A couple of years ago, I saw Alex guarnaschelli say that she likes guacamole with red wine vinegar as the acid rather that citrus juice. We tried it the next day, and it was fabulous. Just add a little salt and powdered garlic.