Crab Cocktail with Parmesan Chips

Becky Luigart-Stayner
Once cooled, rounds of melted Parmesan cheese crisp like potato chips. You can prepare the crab mixture and salsa a couple of hours before serving; refrigerate until you're ready to assemble the cocktails.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 128
Caloriesfromfat 30 %
Fat 4.3 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 14.6 g
Carbohydrate 7.9 g
Fiber 0.6 g
Cholesterol 62 mg
Iron 1 mg
Sodium 501 mg
Calcium 159 mg

Ingredients

Crab mixture:
1 tablespoon minced shallots
1 teaspoon sugar
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh tarragon
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon olive oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
4 ounces lump crabmeat, shell pieces removed
Salsa:
2 tablespoons finely chopped fresh pineapple
2 tablespoons finely chopped peeled mango
1 tablespoon finely chopped red bell pepper
1 teaspoon minced fresh chives
Chips:
2 tablespoons grated fresh Parmesan cheese

Preparation

To prepare crab mixture, combine first 13 ingredients in a medium bowl, stirring well with a whisk. Add crabmeat; toss gently to coat. Cover and chill until ready to use.

To prepare salsa, combine pineapple, mango, bell pepper, and chives; cover and chill until ready to use.

Preheat oven to 350°.

To prepare chips, spread 1 tablespoon cheese into a 3-inch circle on a baking sheet. Repeat procedure with remaining 1 tablespoon cheese, leaving at least 2 inches between circles. Bake at 350° for 8 minutes or until cheese begins to brown. Remove pan from oven; carefully lift chips from pan with a spatula, and place on a wire rack. Cool completely.

Spoon 1/2 cup crab mixture into each of 2 martini glasses or small bowls; top each serving with 2 tablespoons salsa and 1 chip. Serve immediately.

Note:

Sean Murphy,

Beach Bistro/Anna Maria Island,

May 2005