Crab Cocktail with Parmesan Chips
Delicious appetizer for 2. You can prepare the crab mixture and salsa a couple of hours before serving; refrigerate until you're ready to assemble the cocktails.
- 1 tablespoon shallots, minced
- 1 teaspoon sugar
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh tarragon, chopped
- 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 clove garlic, minced
- 4 ounces lump crab meat
- 2 tablespoons fresh pineapple, finely chopped
- 2 tablespoons mango, finely chopped and peeled
- 1 tablespoon red bell pepper, finely chopped
- 1 teaspoon fresh chives, minced
- 2 tablespoons fresh Parmesan cheese, grated
- To prepare crab mixture, combine first 13 ingredients in a medium bowl, stirring well with a whisk. Add crab meat; 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.