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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe for special occasions. So happy to find it. Really bumped up my game rather than serving guacamole and chips.
Crabmeat is expensive but half a pound is doable. Very fresh tasting and heathy, the added mango added a nice sweet element. Make as written, great for any party! Rafael.
Thank you Rafael for this wonderful and detailed review! So happy you liked the recipe, and yes – great for any party! 😀Karen