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
Scale
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
