Crab ‘n Lime Avocado Salad in Parmesan Crisp Cups

crab 'n lime avocado cups

Fresh crab. Fresh lime. Smooth avocado. Crunchy jicama and celery. A hint of cilantro, and a dab of mayo just to hold it all together.
Those are the makings of a great amuse bouche we had before dinner tonight.

  • 2/3 cup. finely grated jicama
  • 1/2 avocado, peeled and finely diced
  • finely grated zest of 1/2 lime
  • juice of 1/2 lime
  • 1 stalk celery, finely diced.
  • 2 green onions, thinly sliced
  • 2 Tbsp. finely chopped cilantro
  • 1/2 cup fresh crabmeat
  • 2 Tbsp. low fat mayonnaise

Gently toss all ingredients together and chill. Serve on a bed of lettuce or in parmesan crisp cups.

Parmesan Crisp Cups
Finely grate about 2 cups of Parmesan Reggiano and about 1/2 cup of another cheese with a higher fat content (cheddar, Gruyère, etc). Mix together with your fingers and make 1-2 Tbsp. mounds on a parchment paper lined baking sheet. Bake at 400 degrees F for 4-5 minutes until golden and crisp. Working very quickly, slide the hot crisps into tiny muffin tins to form cups. Let cool in pan, then cool on a wire rack before filling with the crab mixture. Munch away and enjoy!

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2 Responses to Crab ‘n Lime Avocado Salad in Parmesan Crisp Cups

  1. Pingback: Dungeness Crab Salad with Grapefruit and Goat Cheese | joinmefordinner

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