Crab Cocktail Thingies
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 each (67g) fresh lime, washed
1 lb (454g) fresh assorted fresh tomatoes, finely diced
1 each (6.67g) jalapeno chillies, seeds removed and finely diced
8 oz (227g) lump crab meat, drained and picked to remove shells
1 whole (136g) avocado, peeled and finely diced
16 sprigs (15g) cilantro leaves, fresh whole
salt and fresh cracked pepper, to taste
Instructions:
With a vegetable peeler, peel the very outside green layer of the lime. Probably 2 nice strips of lime peel are all that is needed. When peeling, be careful to only get the green portion of the skin and not the white part, underneath. If you do pick up some of the white part (the pith), you can scrape it off the strip with a spoon.
Once you have your strips, slice them into VERY thin strips, like … lime hairs or noodles. Set them aside.
Now, make lime sections, by peeling the entire lime, so that just the meat is leftover, within the lime. Now cut with the knife close to one white section, cutting halfway into the lime. Now, cut alongside the next white line, down to the center. Repeat this process, removing the sections between each white line, as you go. If any seeds come out in the process, remove them.
Give a very course chop to each lime segment, resulting in about 3 or 4 pristine fresh lime segment pieces. Set this aside.
Lay out 16 “glasses” on the countertop, then produce each of the following steps in each “glass”.
Now, in the base of each glass, add about 2 tbsp of tomato dice. Season with salt and pepper. Place a very small sprinkle of very finely diced jalepenos. Place about 1/2 oz of crab meat on each pile of tomatoes. Place the avocados on the top of the crab. Add 3 or 4 pieces of lime onto the top of each pile. Garnish with the lime zest and cilantro. Serve!
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