Ingredients
| 1/2 |
Teaspoon Salt |
| 1/4 |
Teaspoon Black Pepper |
| 1/2 |
Cup Green Onions (Sliced) |
| 1 |
Tablespoon Cilantro (chopped) |
| * |
* Cilantro-Citrus Dipping Sauce |
| 2 |
Cups Orange Juice |
| 1 |
Cup Lime Juice |
| 1/4 |
Cup White Wine Vinegar |
| 4 |
Cloves Garlic (Pressed) |
| 2 |
Tablespoon Cilantro (chopped) |
| 2 |
Teaspoon Red Pepper Flakes |
| 6 |
LBs Snow Crab Leg & Claw Single Cuts 410476 |
| 2-1/2 |
LBs Jicama (Cut into Wedges) |
| 2-1/2 |
LBs Cherry Tomatoes |
| 2 |
LBs Red & Green Bell Peppers (Cut into Strips) |
| 2 |
LBs Carrots (Cut into Wedges) |
| 18 |
oz Tortilla Chips |
| * |
* Avocado Tomatillo Sauce |
| 1 |
LB Tomatillos |
| 11 |
oz Avocado (peeled & pitted) |
| 1 |
Tablespoon Lemon Juice |
| 1 |
Each Jalapeno Pepper (seeded & minced) |
| 2 |
Teaspoon Garlic (Minced) |
| 1/2 |
Teaspoon Ground Cumin |
Directions
1. For 2 servings: On a platter, arrange 6 snow crab cocktail claws, 3-1/2 oz. jicama wedges, 3-1/2 oz. cherry tomatoes, 2-1/2 oz. carrot wedges and 1-1/2 oz. tortilla chips. Serve with 1/4 cup Avocado-Tomatillo Sauce and 1/4 cup Cilantro-Citrus Dipping Sauce.
Avocado-Tomatillo Sauce
1. Place tomatillos in a small saucepan. Cover with water and bring to a boil. Simmer until translucent and soft, about 5 minutes. Drain and cool.
2. Purée tomatillos in food processor.
3. Add remaining ingredients except green onions and cilantro. Purée until smooth.
4. Stir in green onions and cilantro
Cilantro-Citrus Dipping Sauce
1. Whisk together all ingredients until well combined.