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Crab Avocado Parfait with Zesty Plantain Chips



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3 ripe avocados from Mexico, divided
1 lb. lump crab meat
1/2 cup sour cream
1/4 cup coarsely chopped cilantro
3 tbsp. Lime juice
2 tbsp. finely chopped shallot
2 tbsp. seeded and finely chopped jalapeño
3/4 tsp. salt, divided
1/4 tsp. ground black pepper
1 green plantain, peeled
1 tsp. grated lime zest
Vegetable oil, as needed
2 plum tomatoes, peeled, seeded, chopped (about 1 cup)
8 ripe avocado from Mexico slices, for garnish


  1. 1
    Pit, peel and dice 2 of the avocados; reserve.
  2. 2
    In a bowl, combine crab, sour cream, cilantro, lime juice, shallot, jalapeno, 1/2 tsp. of the salt and the pepper. Gently fold in reserved diced avocado; cover surface, with plastic wrap, pressing gently to prevent darkening; refrigerate until ready to use.
  3. 3
    Just before serving, thinly slice plantain (on a mandolin, if available). Combine lime zest and remaining 1/4 tsp. salt. In a deep skillet, heat oil to 350ºF. Fry plantain slices in batches until golden; drain on paper towels; sprinkle with lime zest mixture.
  4. 4
    Divide crab mixture into 8 martini or wine glasses, sprinkle with tomato. Garnish each serving with an avocado slice. Serve with plantain chips.


Author: Chef Joanna Fioravanti; Gilmore’s Restaurant; Down

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