Crab and Guacamole Tostaditos
milleniumfyre, 10/16/00 9:50 pm
A nice, delectable appetizer-hope you like it.
SERVINGS: 8
3 tablespoons mayonnaise
2 tablespoons heavy cream
1 teaspoon minced chipotle chile in adobo sauce
1 pound lump crabmeat, picked over
Salt and freshly ground pepper
2 large Hass avocados, cut into 1/2-inch dice
1 small onion, minced
1 large jalapeņo, seeded and minced
2 tablespoons chopped cilantro, plus small leaves for garnish
3 tablespoons fresh lime juice
2 teaspoons pure olive oil
5 dozen round tortilla chips
1 large tomato, finely chopped
MAKE AHEAD:
The crab mixture can be refrigerated overnight.
1. In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate.
2. In a large bowl, combine the avocados, onion, jalapeņo, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate.
3. To serve, put a heaping teaspoon of the guacamole on each tortilla chip, then spoon a tablespoon of the crab salad on top. Garnish each tostadito with some chopped tomato and a cilantro leaf and serve on a platter.
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