Crabby-Cado + Plantain Chips Recipes

Marcia Selden Catering

Chips + guacamole go together like lime and tequila! We’ve kicked our guac up with fresh crabmeat. It’s guaranteed to be a hit at your Cinco de Mayo party. Make sure to taste it because you won’t have leftovers for this recipe. Check out the full recipes for Crabby-Cado and Plaintain Chips below. 

CRABBY-CADO

Ingredients

3 ripe avocados

3 teaspoons fresh lime juice

½ Cup chopped cilantro leaves

1 Tablespoon minced jalapeno peppers

½ teaspoon salt

¼ teaspoon cayenne

½ Cup minced red onions

½ Cup finely chopped seeded plum tomatoes

¼ Cup finely chopped fresh jicama

2 teaspoon extra virgin olive oil

½ lb. lump crabmeat

Procedure

In a large bowl, place the peeled avocados and mash till chunky. Add the lime juice, cilantro, jalapeno, salt, a pinch of cayenne, and mash with the back of a fork until incorporated. Add the onions, tomatoes, jicama  and extra virgin olive oil to the avocado mixture, stir well to combine. 

Fold the crabmeat into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season with salt and fresh cracked pepper to taste. 

PLANTAIN CHIPS 

Ingredients

2 green plantains

Vegetable oil for deep-frying

Kosher salt

Directions

Peel the plantains. Using a mandolin set on the “thin” setting, slice the plantains lengthwise. When ready to fry, pat the slices dry thoroughly with paper towels. 

In a deep-fryer or a large skillet, heat at least 2 inches of oil to 375°F. Working in batches, add the plantain slices to the oil. Fry, turning occasionally, until crisp and golden brown, 1 to 2 minutes. Drain on paper towels and sprinkle with salt. 

Plate plantain chips, serve with guacamole and enjoy!



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