Crab Stack Cuernavaca serves 8
1 lb. crabmeat
1 avocado, very small dice
24 corn tortilla rounds
For the Vinaigrette:
1 red bell pepper, fine dice
1 jalapeno pepper, seeds removed, fine dice
½ c. lime juice
½ c. rice wine vinegar
2 oz. mango juice
¼ c. cilantro leaves, stems removed and chopped
Mix all ingredients in a bowl and set aside.
For the Cilantro Cream:
1 c. sour cream
¼ c. lime juice
1 t. minced garlic cloves
½ c. cilantro leaves, stems removed
Place all ingredients in a food processor. Pulse until smooth and season with salt and white pepper to taste. Put in squeeze bottle and set aside.
Blackened Tomato Cocktail Sauce:
4# fresh tomatoes, cut into eighths
1 T. fresh lime juice
3 T. horseradish
1 ½ T. kosher salt
Place cut tomatoes on a sheet pan and place under broiler. Watch carefully, turn with tongs as the skin chars and blackens. Let cool, then slip skins off tomatoes. Remove as many seeds as possible. Place tomatoes and other ingredients in saucepan; simmer 10 min. Puree until smooth. Season to taste with salt and white pepper. Place in squeeze bottle.
To assemble:
Place crabmeat in a mixing bowl. Add about 8 ounces of the vinaigrette and toss well to combine.
Divide crab mixture and place on top of each of the 24 corn tortilla rounds. Top crab with a few avocado dice. Zig zag Blackened Tomato Cocktail Sauce and Cilantro Cream on 8 individual plates. Place 3 tortilla rounds topped with the crab mixture and avocado on each plate.
Garnish with whole cilantro leaves.
