Recipe: Southwestern Crabmeat Parfait

Southwestern Crabmeat Parfait

1 1/2 cups finely chopped seeded tomatoes
1 tablespoon olive oil
1/4 teaspoon salt
Crabmeat Salad
Kicked Up Guacamole
Fried Tortilla Strips for garnish
Tequila shots

1. In a bowl, toss the tomatoes with the oil and salt.

2. To assemble the parfaits, spoon about 2 tablespoons of the guacamole into each of 4 parfait glasses. Top with crabmeat salad, tomatoes, and another layer or guacamole. Continue layering to use all the ingredients.

3. Garnish each glass with the fried tortilla strips, and serve with a shot of tequila. Yield: Makes 4 servings

Crabmeat Salad

1 pound lump crabmeat, picked over for shells and cartilage
1/3 cup mayonnaise
1/2 cup finely chopped red onions
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
4 teaspoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon cayenne

1. In a large bowl, combine the mayonnaise, onions, cilantro, parsley, lime juice, garlic, cumin, salt, and cayenne.

2. Gently fold in the crabmeat, being careful not to break up the lumps.

Kicked Up Guacamole

1 pound ripe avocados, peeled, seeded and chopped
1 tablespoon fresh lime juice
2 teaspoons tequila
3 tablespoons chopped red onions
1 tablespoon minced cilantro leaves
1 1/2 teaspoons sour cream
2 jalapenos, seeded and minced
1 1/2 teaspoons ground cumin
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne

1. In a large bowl, combine all the ingredients, mashing slightly to combine.

2. Refrigerate until ready to assemble the parfaits. Yield: makes about 1 1/2 cups