Crab Avocado Stacks
Need nibblies for a last-minute Christmas party? Try these tasty bites, fresh from celebrity chef Caren McSherry's new cookbook, In a Pinch: Effortless Cooking for Today's Gourmet.
These are easily whipped up from a bag of tortilla chips and a few other simple ingredients you'll have around the house. To make it even quicker, use pre-fab guacamole from the grocery store.
Ingredients
Packaged guacamole seasoning
1 large Roma tomato, chopped
2 ripe avocados, peeled and mashed
1 large shallot, minced
24 multigrain tortilla chips, kept whole
3 1/2 oz (100 g) fresh crabmeat (or chicken), shredded
1 cup (250 g) grated Monterey Jack
1 large Roma tomato, chopped
2 ripe avocados, peeled and mashed
1 large shallot, minced
24 multigrain tortilla chips, kept whole
3 1/2 oz (100 g) fresh crabmeat (or chicken), shredded
1 cup (250 g) grated Monterey Jack
Method
For the guacamole, cut the Roma tomato in half; squeeze out the juice and dice.
Place in a medium bowl with mashed avocado and shallot.
Mix well; add seasoning to taste, or according to package instructions.
Place in a medium bowl with mashed avocado and shallot.
Mix well; add seasoning to taste, or according to package instructions.
Choose chips that are completely whole and lay them on a baking sheet.
Place 1 tbsp (15 ml) of guacamole on each chip.
Divide the crabmeat evenly over each of the chips.
Top with the grated cheese.
Broil in a preheated oven until the cheese is melted and golden brown.
Transfer to a colourful serving platter and enjoy.
Makes 24
Recipe from In a Pinch: Effortless Cooking for Today's Gourmet. Published by Whitecap Books, © 2010.
