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- 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 extra-virgin olive oil
- 5 dounceen round tortilla chips
- 1 large tomato, finely chopped
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 HINT: The crab mixture can be refrigerated overnight.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
299 calories; 21g total fat; 48mg cholesterol; 318mg sodium; 16g carbohydrates; 5g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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