Lemongrass & Ginger Crab Crisps with Asian Apple & Vietnamese Avocado Mash

Lemongrass & Ginger Crab Crisps with Asian Apple & Vietnamese Avocado Mash

Recipe created by 2015 Glorious Bites Semi-finalist: Merry G.

These Asian inspired crab crisps are an alluring combination of Asian ingredients, decadent crab meat, and crisp mini tortilla bites. The classic apple and pear notes of our Sonoma Brut work well with this dish because just like lobster, crab is an outstanding seafood pairing with sparkling wine. The Asian apple in the recipe also complements the apple notes in the glorious sparkler.

Ingredients:

Vietnamese Avocado Mash:
1/4 C apple cider vinegar
1/4 C water
2 Tbsp granulated sugar
1/2 C chopped red onion
1 Serrano pepper, seeds removed, chopped
2 Avocados, skin and pit removed
2 Tbsp Vietnamese sauce from recipe below

Crisps and Garnishes:
12 (3-inch) Mini flour tortillas
2 C canola oil
1 Tbsp black sesame seeds for sprinkling over crab
Cilantro for garnish

Vietnamese Sauce and Crab Topping:
1 Tbsp finely grated lemongrass
1 Tbsp finely grated ginger
1 Tbsp freshly grated garlic
1 Tsp Siracha hot sauce or to taste
1 Tsp toasted sesame seed oil
2/3 C freshly squeezed citrus juice, lime or lemon juice or combination
1/3 C fish sauce
1/3 C granulated sugar
1/2 C chopped Asian Apple
1/4 C finely chopped sweet red bell pepper
1/2 C snipped cilantro leaves
1 Tbsp minced mint
11/2 lb fresh crabmeat

Directions:

  1. To Make Avocado Mash: In a small microwave-save container, on HIGH, heat vinegar, water, and sugar for 2 minutes until boil. Remove from microwave, and add red onion and Serrano pepper; set aside until ready to use. Half of the pickled onions and pepper will be added to the crab mixture. The remaining onions and peppers will be added to the avocado mash. Mash avocadoes, pickled onions and peppers, with 2 tablespoons Vietnamese Sauce (after making it as directed below).
  2. To Make Crisps: In a 10 inch skillet, heat oil to 350 degrees F. Cook 6 tortilla rounds at a time. Fry each batch, turning once with tongs, until golden brown. Drain on paper towels. Set black sesame seeds and cilantro aside until ready to serve.
  3. To Make Vietnamese Sauce: In a medium bowl, whisk Vietnamese sauce by combining lemongrass, ginger, garlic, hot sauce, sesame seed oil, citrus juice, fish sauce, and sugar. Transfer 2 tablespoons Vietnamese sauce to a small bowl for avocado mash; set aside. Add to remaining sauce in medium bowl, Asian Apple, red bell pepper, cilantro, and mint. Gently fold crab with Asian Apple mixture.
  4. To Assemble: Place crisps on individual plates or liners. Top crisps evenly with Vietnamese Avocado Mash, leaving 1/2 inch rim around outer edge. Top with Lemongrass-Ginger Crab. Sprinkle with black sesame seeds and cilantro. Serve with a chilled glass of Gloria Ferrer Sonoma Brut!

Makes 12 (3-inch) servings.

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