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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Ingredients: |
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12 very thin slices taro root
Oil, for deep frying
Salt and freshly ground black pepper
1 red tomato, diced
1 yellow tomato, diced
1/2 red onion, diced
1 Anaheim pepper, diced
1 lime, juice of
1 tbsp. extra-virgin olive oil
1 avocado
8 oz. jumbo lump crab meat
1 tbsp. finely diced chives
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Directions:
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Fry taro slices in 350°F oil until crispy. Drain well; season with salt and pepper. Combine tomatoes, onion, Anaheim pepper, lime juice, 1 tbsp. oil, salt and black pepper. Mix well. Quarter avocado and slice each quarter into fourths.
Pick through crab to remove all shell. Place 1 taro chip on center of plate. Top with avocado slices and 1 tbsp. tomato mixture. Place another chip on top; add more tomato mixture and finish with a third chip. Sprinkle 2 ounces crab on plate; drizzle with olive oil and garnish with chives. Repeat for remaining portions.
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Recipe from Mr B's Bistro, New Orleans, as printed in the Houston Chronicle, 9/2/98.
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