Let's Dish With Linda Lou

Where You Taste The Love

Mini Crab Tacos And Crab Guacamole

on October 1, 2017

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I’m using chives, from My Hanging 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 mini tacos, 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 out 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.

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Red Onion

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Cilantro

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Chives

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Limes

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Cilantro

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife, round cookie-cutter

Ingredients For Crab Mini 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 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 package of round wonton wrappers

Note: If wonton wrappers are square, use a round cookie-cutter to form circles.

Ingredients For Guacamole:
4 avocados, pitted and diced
1/4 cup of red onion finely diced
1 1/2 limes, juiced
1/2 cup of crab mixture for topping
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions For Jumbo Lump Crab Guacamole:
Half and pit all 4 avocados transfer into a large mixing bowl. Add the diced red onion, fresh lime juice, Kosher salt, fresh ground black pepper Using a fork mash the avocados. Do not mash until completely smooth, allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab mixture on top.

Directions For 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.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a rimmed baking sheet pan. Spray the rack with non-stick cooking spray. Place the round wonton wrappers over the wire rack (as seen in 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 to 9 minutes. Remove the wonton wrappers from the oven and let 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.

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

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers


2 responses to “Mini Crab Tacos And Crab Guacamole

  1. […] Source: Jumbo Lump Crab- Two Ways […]

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