For the recipe: Make Crisp Corn Tortilla Triangles / Lump Crab Salad / Avocado-Cucumber Mash
Jumbo Lump Crabmeat’s flavor is left to shine… additions are bright and flavorful: mango, red pepper, chives, jalapeño, lime juice and and the littlest bit of mayo to bind.
Make your own crisp tortilla triangles by simply shallow-frying cut fresh corn tortillas ~ all will love this gluten free recipe.
Add to the tortillas a layer of Avocado Mash with Grated Cucumbers (believe me it’s simple to make in minutes!) Then mound with the Crab Salad – serve and enjoy.
The perfect pick-up appetizer for the Holidays ~ Thanksgiving – Christmas through New Years Day. Decadent Jumbo Lump Crabmeat is one of my favorite things to eat – not inexpensive, yet worth every penny!
A half pound is enough to top 24 appetizers… and the good stuff will cost you about 20 dollars – but it really stretches!
Crispy, crunchy and creamy – all the textures come together; a special recipe
Enjoy this amazing pick-up-appetizer for the Holidays!
Karen
Crab Tostadas Bites with Avocado-Cucumber Mash
Irresistible Zesty Pick-Up Appetizer ~ Crispy, crunchy and creamy – all the textures come together; a special recipe for Holiday Entertaining… Gluten Free
Ingredients
Lump Crab Salad:
- 1/2 pound jumbo lump crabmeat, unpasteurized (if you can find it)
- 2 teaspoons red bell peppers, fine dice
- 2 tablespoons mango, peeled, medium dice
- 1 teaspoon fresh chives, minced (can use scallion)
- 3/4 teaspoon sweet onion, peeled, minced
- 1 teaspoon fresh flat leaf parsley, minced (could use cilantro)
- 1 1/2 teaspoon fresh lime juice
- 1 tablespoon mayonnaise, (without "natural flavorings")
Avocado-Cucumber Salad:
- 1/2 large haas avocado, firm, but ripe
- 2 teaspoons fresh lime juice
- 2 tablespoons seedless cucumber, coarsely grated and patted dry
- 1/4 teaspoon jalapeño, minced
- 3/4 teaspoon sweet onion, minced
- 1 teaspoon flat leaf parsley, (could use cilantro)
- 1/4 teaspoon sea salt, or to taste
- 4 fresh corn tortillas, 6 inch
- 1/4 cup microgreens, optional for garnish
Instructions
For the Crab Salad:
- Add all ingredients to a non-reactive bowl. Gently toss all together not to break up the beautiful lump crab. Taste for salt, add just a pinch. Refrigerate until ready to use, up to one day ahead.
Avocado-Cucumber Mash:
- Remove pit and skin of avocado. Place on a cutting board – slice coarsely and mash with the side of a knife until creamy and mashed. Add avocado with remaining ingredients to a non-reactive bowl and mix well. Use within few hours. Place in the refrigerator with plastic wrap firmly down on the avocado mash if needed.
Crisp Corn Tortilla Triangles*:
- Cut 4 fresh corn tortillas into triangles; each one will yield 6 triangles. In a 8″ skillet, add 1/4 cup neutral oil. Raise heat to medium. When hot, add 8 triangles and cook, turning over when lightly golden and crisp throughout. Place on a plate lined with a sheet of paper towel. Continue with remaining triangles, adding more oil if needed. *Can use store bought crisp tortillas (organic blue ones would be nice.)
- Place 1 teaspoon of Avocado Mash on each tortilla triangle. Mound a portion of Crab Salad on top, about 1 tablespoon.
To Put Together / Before Serving:
- Place 1 teaspoon of Avocado Mash on each tortilla triangle.Mound a portion of Crab Salad on top, about 1 tablespoon.
- Garnish with micro greens or sprouts.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 25kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 4mgSodium: 110mgPotassium: 48mgFiber: 0.4gSugar: 0.3gVitamin A: 40IUVitamin C: 2mgCalcium: 7mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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