Here ya go,
mshoneyfly:
I'm in the Midwest, so we don't have fresh crab. If you have access to it, definitely use that instead!
I used:
1 pack of lump crab meat (6 oz.)
1 TBSP brown (or Dijon) mustard
1 tsp lime juice
2 TBSP finely chopped cilantro
.5 tsp cumin
1 tsp minced red onion
1 tsp minced garlic
2 avocados
After halving avocados (as if making two cups), scoop out avocado flesh.
Dice avocado flesh into small cubes. Sprinkle with lime juice and set aside.
In a medium bowl, mix together crab meat, mustard, cilantro, cumin, garlic, and onion.
Gently fold in avocado.
Scoop equally into the four avocado cups. Serve cold.
(Optional) mango salsa garnish
1 mango
3 stalks green onion
.5 jalapeño
2 TBSP finely chipped cilantro
.5 tsp lime juice
Dice mango into quarter-inch pieces.
Finely mince green onion and jalapeño.
Combine above ingredients with cilantro in a medium bowl.
Sprinkle with lime juice and let chill 4 hours to overnight (tastes best when allowed to chill for several hours).
**I used about a teaspoon of mango salsa per avocado cup. Also very good on habanero-tequila shrimp tacos.
Habanero tequila shrimp
1 # raw shrimp (peeled, deveined)
.25 c. Triple sec
2 TBSP tequila
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
A dash of habanero powder (if using fresh habanero, macerate a pepper and use .5 tsp of the pulped flesh)
2 TBSP orange juice
Corn tortillas
In a large bowl, mix triple sec, tequila, cumin, onion powder, garlic powder, and habanero.
Add shrimp and marinate 1-2 hours.
Heat griddle to medium-high.
Remove shrimp from marinade.
Add shrimp to pan and drizzle with orange juice.
Cook until caramelized (about 90 seconds per side), then remove from heat.
Remove pan from burner.
Put corn tortilla on the burner for about five seconds. Flip with tongs and repeat. Set aside.
Top tortillas with 3-4 shrimp and one TBSP of mango salsa.
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