Fiesta Crab Parfait

Personal Chefs in a Box Owner Chef Troy Camacho made his Fiesta Crab Parfait.

Ingredients:

1 ea Red Pepper, small dice
2 ea Tomatoes, large (Concassé)
2 ea Scallions, thinly sliced on the bias
1 ea Garlic clove, minced
2 Tbsp Cilantro, coarsely chopped
2 tsp Jalapeno, minced, seeded and deveined
1 tsp Kosher salt
1 tsp Ground black pepper
16 oz Crab meat, lump
2 ea Ripe avocados, sliced
2 ea Limes
1 cup Vanilla Yogurt

Directions:

1. Chill parfait glasses
2. Pico de Gallo - Combine red peppers, tomatoes, scallions, garlic, jalapeno, squeeze ½ lime, salt and pepper to taste, hold in separate bowl. Taste and add additional squeezes of lime to taste. Remember to reserve some for garnishing.
3. Sliced Lime Avocado – Slice avocado and combine with fresh squeezed lime juice, season to taste with salt and pepper then hold in separate bowl.
4. In the glasses, layer the Pico de Gallo, then crab meat, then avocado and top with 2 tablespoons of vanilla yogurt. Garnish with Pico de Gallo.

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