Parmigiano Crisps with Lump Crab Guacamole

One of the first ideas I picked up from The French Laundry Cookbook years ago was Thomas Keller's Parmigiano Reggiano crisps shaped into little cups.  Any creamy filling is a perfect balance to the salty, crispy cheese. Keller's original recipe for the crisps is here.

I was in the mood for fresh lump crab meat, so I steamed it and mixed it with a mash of avocado, red onion, chili, mint and lemon juice.  We enjoyed these with this Neyers Chardonnay, but a crisp Sav Blanc from NZ would have been the other choice.