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Ingredients

Guacamole:
Crabmeat Salad:

Directions

Guacamole:
  • Halve avocados, remove pit and scoop flesh into medium-size bowl. Mash with fork until fairly smooth. Stir in onion, garlic powder, salt, black pepper, pepper sauce, lime juice and chopped cilantro.

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Salad:
  • In bowl, combine crabmeat, mayonnaise, black pepper and jalapeño.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spread the 60 tortilla chips onto large rimmed baking sheet. Place grape tomato half into bottom of each chip. Transfer guacamole to pastry bag with tip, or to plastic food-storage bag and snip off a corner. Pipe small amount of guacamole into one side of each cup; top each cup with about 1 teaspoon salad.

Instructions Checklist
  • Just before serving, garnish each cup with a cilantro leaf, if desired. Makes about 5 dozen cups.

Tips

Filled cups can be refrigerated, covered, for up to 2 hours.

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