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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.6g
  • Carbohydrate: 7.9g
  • Fiber: 0.6g
  • Cholesterol: 62mg
  • Iron: 1mg
  • Sodium: 501mg
  • Calcium: 159mg

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

  1. 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.
  2. To prepare salsa, combine pineapple, mango, bell pepper, and chives; cover and chill until ready to use.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
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