Recipe: Crab Avocado Stacks

Need nibblies for a last-minute party? Try these tasty bites from celebrity chef Caren McSherry’s cookbook, In a Pinch: Effortless Cooking for Today’s Gourmet

These are easily whipped up from a bag of tortilla chips and a few other simple ingredients you’ll have around the house. To make it even quicker, use pre-fab guacamole from the grocery store.

Ingredients

• Packaged guacamole seasoning
• 1 large Roma tomato, chopped
• 2 ripe avocados, peeled and mashed
• 1 large shallot, minced
• 24 multigrain tortilla chips, kept whole
• 3 1/2 oz (100 g) fresh crabmeat (or chicken), shredded
• 1 cup (250 g) grated Monterey Jack

Instructions

1. For the guacamole, cut the Roma tomato in half; squeeze out the juice and dice.
2. Place in a medium bowl with mashed avocado and shallot.
3. Mix well; add seasoning to taste, or according to package instructions.
4. Choose chips that are completely whole and lay them on a baking sheet.
5. Place 1 tbsp (15 ml) of guacamole on each chip.
6. Divide the crabmeat evenly over each of the chips.
7. Top with the grated cheese.
8. Broil in a preheated oven until the cheese is melted and golden brown.
9. Transfer to a colourful serving platter and enjoy.

Makes 24

Recipe and photo from In a Pinch: Effortless Cooking for Today’s Gourmet. Published by Whitecap Books, © 2010. Reprinted with permission of the publisher.