Let's Dish With Linda Lou

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Jumbo Lump Crab- Two Ways

on October 1, 2017

Let's Dish




Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)


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

I’m using cilantro and chives, from my garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. For example; mini crab tacos, crab guacamole tostadas, or a crab guacamole dip, with chips or pita chips.

Photo Jul 27, 10 57 54 AM

Photo Jul 27, 10 54 47 AM

                  Prep Time: 30 Minutes
Each Recipe Yields: 6 servings each

Ingredients For Crab Tacos:                                                     Ingredients For Crab Guacamole
1 pound jumbo lump crab meat                                                                     Dip:                         juice of 1-1/2 limes                                                                      1/2 pound jumbo lump crab
1/4 cup finely diced red onion                                                   meat
1/4 cup of finely minced seeded Fresno chili                          4 avocados
2 tablespoons finely minced fresh chives                                juice of 1-1/2 limes
2 tablespoon of freshly chopped cilantro                                2 tablespoons of finely
1 tablespoon Kosher salt                                                             chopped cilantro leaves
pinch of freshly cracked black pepper                                    1/4 cup fresh salsa
mini crunchy taco shells                                                            1/4 cup of finely diced                                                                                                                           red onion                                                                                                                                                 2 tablespoons of finely                                                                                                                          minced Fresno chili                                                                                                                                2 tablespoons Kosher salt                                                                                                                      1 teaspoon freshly cracked                                                                                                                  black pepper

Half and seed all 4 avocados. Place into large bowl. Add the rest of the ingredients to the bowl. Using a fork, smash the avocados and incorporate them with the other ingredients. Leave some chunky pieces for texture. Reserve a couple of tablespoons of crab meat for garnish. Add the lump crab meat to the guacamole and gently stir through. Won Ton Wrappers (2)

Directions for mini crunchy taco shells:
Preheat oven to 350 degrees F. Place elevated metal cooling rack (usually used for cooling cookies) on a baking sheet. Using either round or square won ton wrappers, lay the won ton wrappers over each wire of the rack forming a taco shape. Bake for 8-9 minutes. Remove from oven and let cool slightly. Gently remove shell from the rack and stuff with the delicious crab filling. Note: I like to use a teaspoon of guacamole on the dish as food glue. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.



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