Jumbo Lump Crab Salad With Plantain Chips And Avocado Recipes

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

Steps:

• Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, cover and turn off the heat. Let the eggs sit for 10 minutes. Cool the eggs completely before peeling and chopping into small cubes; set aside.
• Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine. Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled. Serve within a couple of hours with tortilla chips.

Steps:

• In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
• To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed.
• Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
• Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels.
• Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves.
• Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
• Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

Steps:

• Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.
• Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.