Avocado Canapés with Crab and Bean Mexican Verrines Recipe
Introduction
These avocado canapés are a delightful and fresh appetizer perfect for any gathering. Combining creamy avocado, tangy tomato coulis, and delicate crab or spiced beans, they offer two distinct and delicious flavor profiles in charming verrines.
Ingredients
- 2 ripe avocados, stoned and peeled (medium)
- ½ lime, juiced
- 2 large ripe tomatoes (225g)
- 1 very small shallot, quartered
- Few shakes Worcestershire sauce
- 1 tsp tomato purée
- 125g pack fresh crabmeat, a mix of white and brown meat
- 1 small shallot, very finely chopped
- 220g can kidney beans, drained
- 1 ½ tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ lime, juiced
- Sriracha, to serve (optional)
- 4 tsp bio yogurt
- Smoked paprika, to serve
Instructions
- Step 1: Finely chop the avocado and place it in a bowl. Mix well with the juice of half a lime to prevent browning and add freshness.
- Step 2: Roughly chop the tomatoes and add them to a blender with the quartered shallot, Worcestershire sauce, and tomato purée. Blend until very smooth to create the tomato coulis.
- Step 3: For the crab verrines, spoon half of the tomato coulis into serving glasses. Layer with half of the avocado mixture, then top with a combination of white and brown crabmeat.
- Step 4: For the Mexican verrines, stir the finely chopped shallot, drained kidney beans, chopped coriander, and ground cumin into the remaining tomato coulis. Season with the juice of half a lime and sriracha to taste if you like some heat.
- Step 5: Spoon the remaining avocado mixture into glasses and top with the seasoned bean mixture.
- Step 6: Finish by dusting the crab verrines with smoked paprika. For the Mexican verrines, add half a teaspoon of yogurt on top and then dust with smoked paprika before serving.
Tips & Variations
- Use fresh lime juice to brighten both avocado mixtures and prevent browning.
- Adjust the sriracha amount to control the spice level in the Mexican-style canapés.
- For a vegetarian option, replace crabmeat with extra beans or roasted vegetables.
- Serve in small glasses or on toasted bread rounds for elegant presentation.
Storage
Store the prepared canapés covered in the refrigerator for up to one day. The avocado may darken slightly but remains flavorful. Reheat is not recommended; serve chilled or at room temperature for best taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these canapés in advance?
Yes, you can prepare the mixtures and assemble the canapés up to one day ahead. Store them covered in the fridge to keep the flavors fresh and avoid browning of the avocado.
What can I use instead of crabmeat?
If crabmeat is not available or preferred, you can substitute with cooked shredded chicken, cooked prawns, or simply add more beans or diced roasted vegetables for a vegetarian alternative.
Print
Avocado Canapés with Crab and Bean Mexican Verrines Recipe
- Total Time: 15 minutes
- Yield: 8 Mexican canapés 1x
- Diet: Low Fat
Description
These elegant avocado canapés feature two delightful layers combining creamy avocado, tangy tomato coulis, fresh crabmeat, and a spiced Mexican-inspired bean mixture, perfect for sophisticated appetizers or light bites.
Ingredients
Avocado Mixture
- 2 ripe medium avocados, stoned and peeled
- ½ lime, juiced
Tomato Coulis
- 2 large ripe tomatoes (225g)
- 1 very small shallot, quartered
- Few shakes Worcestershire sauce
- 1 tsp tomato purée
Crab Verrines
- 125g fresh crabmeat, mix of white and brown meat
- Smoked paprika, to serve
Mexican Verrines
- 1 small shallot, very finely chopped
- 220g can kidney beans, drained
- 1 ½ tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ lime, juiced
- Sriracha, to serve (optional)
- 4 tsp bio yogurt
- Smoked paprika, to serve
Instructions
- Prepare the Avocado Mixture: Finely chop the peeled and stoned avocados, place them in a bowl, and mix thoroughly with the juice of half a lime to prevent browning and add a fresh tangy flavor.
- Make the Tomato Coulis: Roughly chop the tomatoes and place them in a bowl with the quartered very small shallot, Worcestershire sauce, and tomato purée. Use a hand blender to blitz the mixture until very smooth to create a vibrant, flavorful coulis.
- Assemble Crab Verrines: Spoon half of the tomato coulis into serving glasses, then layer the avocado mixture on top. Add a generous spoonful of both brown and white crabmeat over the avocado. Finish by dusting with smoked paprika for a smoky accent.
- Prepare Mexican Verrines: Stir the finely chopped shallot, drained kidney beans, chopped coriander, and ground cumin into the remaining tomato coulis. Season the mixture with the juice of half a lime and optional sriracha to taste for a spicy kick.
- Assemble Mexican Verrines: Spoon the avocado mixture into glasses first, then top with the bean and tomato coulis mixture. Add a dollop of bio yogurt (about ½ tsp) on top and dust with smoked paprika before serving. These can be stored in the fridge for up to one day.
Notes
- Use ripe but firm avocados to ensure a smooth texture without becoming mushy.
- The crabmeat can be substituted with cooked, shredded lobster or shrimp for variations.
- Sriracha is optional but adds a nice spicy balance; adjust according to taste preference.
- These canapés are best served fresh but can be refrigerated for up to one day in covered containers.
- For a vegetarian version, omit the crabmeat and consider adding extra beans or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: International
Keywords: avocado canapés, crabmeat appetizer, tomato coulis, Mexican verrines, easy appetizers, party snacks, healthy canapés
