I’m using chives from My Hanging Organic Herb Garden for both my Mini Crab Tacos and Crab Guacamole. Above, I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or as mini tacos, it will impress family and friends.

My sister Tina is now taking all my photos and future videos for my blog. I’m so excited!!!

Jumbo Lump Crab is so versatile. It starts as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

Prep Time: 30 Minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yields: 2 servings  (6 Mini Crab Tacos)
Yields: 4 servings (Crab Guacamole)
Equipment: 1 large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife, cutting board, 1 (3-inch) round cookie-cutter

Ingredients for the Mini Crab Tacos:
1 pound jumbo lump crab meat
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoons of cilantro leaves, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of black pepper, freshly-ground
6 round wonton wrappers (If needed, use a cookie cutter)

Ingredients for the Crab Guacamole:
4 Haas avocados, pitted and diced
1/4 cup of red onion, finely diced
1 1/2 limes, juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper, freshly-ground
Garnish:
1/2 cup of  the jumbo lump crab mixture, for the topping
Chips for dipping

Instructions for the Crab Guacamole:
Halve and pit all 4 avocados, and transfer them to a large mixing bowl. Add the diced red onion, fresh lime juice, Kosher salt, and fresh ground black pepper. Using a fork, mash the avocado; do not mash until completely smooth, allow some chunky pieces to remain for texture, and mix to combine. Add the jumbo lump crab mixture on top.

Serve with your favorite chips.

Instructions for the Mini Crab Tacos:
Place the lump crab meat into a bowl. Next, add chives, finely minced red onion, minced Fresno chili, cilantro, lime juice, Kosher salt, and fresh ground black pepper. Gently toss all the ingredients together.

Instructions for the Wonton Taco Shells:
Preheat oven to 350°F.
Place an elevated oven-proof rack on a rimmed baking sheet. Spray the rack with non-stick cooking spray. Place the round wonton wrappers over the wire rack (as seen in the pictures above, you will have to fold the wrapper over two of the racks) to form a taco shell. Spray the wonton wrappers with non-stick cooking spray.

Bake for 8-10 minutes. Remove the wonton wrappers from the oven and let them cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.

There you have it, my Mini Crab Tacos and Crab Guacamole.

Notes:
1) Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand upright on the plate. Serve three for an appetizer.

2) Reserve 1/2 cup of crab taco mixture for the Crab Guacamole.

3) If wonton wrappers are square, use a round cookie cutter to form circles.

4) Estimated Kcal count is for the Mini Crab Tacos.

5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/04/29/guacamole/