- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 6
- Category: Appetizer, Brunch, Entree, Holiday, Jack's Catch And Pacific Cove, Keto Friendly, Lunch, Salad, Summer, Super Lump, Vegetables
Ingredients
- 1 pound Crab Meat
- Adobo Aioli, optional for garnish
- 1/2 cup Oil, for frying the tortillas
- 16 4" Corn Tortillas, or cut to 4"
- Salt and Pepper to Taste
- 1/4 cup Red Onion, small dice, rinsed in cold water and dried
- 1 cup Cilantro Sprigs, loosely packed
- 1 Avocado, thinly sliced
- 1 tablespoon Lime Juice
- 2 tablespoons Mayonnaise
- Chili Flakes, optional for garnish
Instructions
- In a small pan heat oil over medium heat
- Fry the tortillas one at time, until golden and crisp, turning once.
- In a large bowl add the mayonnaise and lime juice, mix to combine and season to taste.
- Add the crab, red onion and the corn and gently fold to combine using a rubber spatula.
- To plate, add a small amount of the crab salad a plate to act as the base.
- Place one of the crisp tortillas on top and cover with some of the crab salad, cilantro sprigs and slices of avocado.
- Place the 2nd tortilla on top and repeat the process.
- Garnish with a drizzle of the aioli and chili flakes, optional.
- Add the oil in a small pan, place over medium heat allow the oil to heat.
