Thursday, December 26, 2013

CRAB NACHOS

4-oz jumbo lump crab meat, picked over for shells
3 tbsp chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 tbsp minced shallot
1 tbsp jalapeno pepper, seeded, minced
1/2 tsp salt
24 cup-shaped tortilla chips
2/3 cup prepared guacamole

Place crab in a medium bowl and break lumps into smaller pieces.

Add the cilantro, lime juice, shallot, jalapeno, and salt to the crab meat; toss gently to combine.  Cover bowl and refrigerate until serving time. (It is best to make ahead for a few hours of refrigeration.)

Right before serving time, fill the tortilla cups with a generous 1 teaspoonful of the guacamole; top with crab mixture.

Yield: 24 appetizers

Note: This is an old Redbook Magazine recipe.


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