Ingredients
| 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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Instructions
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.
Author's Comments
Recipe from Mr B's Bistro, New Orleans, as printed in the Houston Chronicle, 9/2/98.
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