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Crab and Guacamole Tostaditos

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 8

RECIPE INGREDIENTS

3 tablespoons mayonnaise

2 tablespoons heavy cream

1 teaspoon minced chipotle chile in adobo sauce

1 pound lump crabmeat, picked over

2 large Hass avocados, cut into 1/2-inch dice

1 small onion, minced

1 large jalapeno, seeded, 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

DIRECTIONS

In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate.

In a large bowl, combine the avocados, onion, jalapeno, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate.

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.

HELPFUL HINTS:

The crab mixture can be refrigerated overnight.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 8

Calories:

299

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

16g

Sodium:

318mg

% Cal. from Fat:

63%

Cholesterol:

48mg

Protein:

15g

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