| Step 1 |
| Mayonnaise |
2 oz |
| Shallots, finely chopped |
1 oz |
| Olive Oil |
1 fl oz |
| Lime Juice |
1 fl oz |
| Sriracha Sauce or Chili Garlic Sauce |
1/2 tsp |
| Cilantro, chopped |
1 Tbsp |
| Crab Meat, lump |
16 oz |
| Mango, fresh, 1/2" dice |
6 oz |
| Simplot Especial Guacamole, thawed |
24 oz |
|
Step 1
- Combine the mayonnaise, shallots, oil, juice, and sriracha sauce
in a bowl; stir to blend well. Gently stir in the cilantro, crab and
mango.
- For each appetizer; place a 4 ½” to 5” ring mold or spring
form pan on the serving dish. Fill the base with 12 oz of the
Especial Guacamole, smooth down with the back of a spoon and tap to
pack.
- Cover the guacamole with ½ of the crab topping.
- Gently remove the ring or spring form pan from the dish. Repeat
the process to make the second dip.
- Serve with tortilla chips, skin-on chips or plantain chips.
|
