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Crab and Guacamole Tostaditos

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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: 5g
Carbohydrates, Total: 16g
Sodium: 318mg
% Cal. from Fat: 63%
Cholesterol: 48mg
Protein: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Anne Reviewed: 02/08/2011
This recipe was a big hit with my husband. He loved it! I put the tomatoes right in with the guacamole instead of using them as a garnish. Will definitely be making this again!! I also used imitation crab, chopped up fine.
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