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(Serves 4 as an appetizer)
1/2 pound Jumbo Lump Crabmeat, picked over for shell
1 Ripe Avocado, peeled and cut to a fine dice
1 Ripe Mango, peeled and cut to a fine dice
2 tablespoons Vidalia Onion, minced
Juice from 2 limes
1 Red Jalapeno, seeded and minced
1/4 bunch Cilantro, washed and minced
2 tablespoons lemon oil
2 ounces Premium Gold Tequila and 2 ounces Cointreau
Ground cumin, sea salt, and fresh ground pepper, to taste
Rice Crackers for Garnish
1) Combine all ingredients through the Cointreau in a
non-reactive mixing bowl.
2) Carefully toss the ingredients taking care not to break up
the crabmeat.
3) Season to taste with the cumin, salt, and pepper.
4) Serve in oversized Margarita glasses, garnished with rice
crackers.
1/2 pound Jumbo Lump Crabmeat, picked over for shell
1 Ripe Avocado, peeled and cut to a fine dice
1 Ripe Mango, peeled and cut to a fine dice
2 tablespoons Vidalia Onion, minced
Juice from 2 limes
1 Red Jalapeno, seeded and minced
1/4 bunch Cilantro, washed and minced
2 tablespoons lemon oil
2 ounces Premium Gold Tequila and 2 ounces Cointreau
Ground cumin, sea salt, and fresh ground pepper, to taste
Rice Crackers for Garnish
1) Combine all ingredients through the Cointreau in a
non-reactive mixing bowl.
2) Carefully toss the ingredients taking care not to break up
the crabmeat.
3) Season to taste with the cumin, salt, and pepper.
4) Serve in oversized Margarita glasses, garnished with rice
crackers.