Let's Dish With Linda Lou

Where You Taste The Love

Mini Crab Tacos And Crab Guacamole

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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.

Guacamole Three Ways

My Hanging Organic Herb Garden And Summertime Flowers

2 Comments »

Crab Rangoon Dip With Wonton Chips

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I have to believe, everybody loves Crab Rangoons, they’re so delicious! The luscious lump crab and cream cheese wrapped up in a wonton wrapper then deep-fried, so yummy!  I’m sure there are a lot of recipes out there for Crab Rangoon, but I’m biased. My Crab Rangoon Dip is one you’ll really enjoy.

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Crab Rangoon Dip

Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 2 servings
Equipment: large mixing bowl, mini food processor, casserole dish, rimmed baking sheet pan, non-stick cooking spray

Ingredients:
1 pound lump crab meat
1 (8-ounce) bar cream cheese, room temperature
1 cup of Greek Yogurt, plain
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/2 lemon, juiced
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons fresh chives, finely chopped (reserve 1 tablespoon for the top)
2 cups of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup for topping)
1 cup of bread crumbs, plain
2 tablespoons of olive oil
Italian flat-leaf parsley, finely chopped for garnish

15  wonton (square) wonton wrappers, cut diagonally
Kosher salt to taste

Directions:
Preheat oven to 350-degrees F.
In a large bowl, place the cream cheese, plain Greek yogurt. Add Kosher salt, freshly ground black pepper, lemon zest, lemon juice, confectioner sugar (to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon back for the top),  and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup back for the top). Mix to combine

Finally, double-check the lump crab for any shells. Fold in the lump crab meat so it doesn’t break up too much. You want to have large pieces of crab meat running through the dip. Spray a casserole dish with non-stick cooking spray. Add the crab mixture into the dish, spreading it evenly throughout.

Sprinkle the reserved grated cheese all over the top. Next, evenly sprinkle the bread crumbs all over the top of the grated cheese. Finally, the reserved chives. Drizzle the top with olive oil so it browns nicely.  Bake for 30 minutes, until golden brown and bubbly.

Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Divided evenly, arrange the triangle-shaped wontons in one even layer on each sheet pan. Spray non-stick cooking spray over the tops of the wonton wrappers. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

Serve my Crab Rangoon Dip hot with a side of crispy Wonton Chips.

Note: To double the amount of dip, double the ingredients.

1 Comment »

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