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Avocado canapés

Avocado canapés served in two glasses

Avocado canapés

Name: Avocado canapés
Prep time: 20 min
Total time: 20 min
Yield: Makes 16 (8 of each flavour)
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

Sara Buenfeld

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Makes 16 (8 of each flavour)

Easy

Prep: 20 mins

No cook

0 reviews

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Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep – crab or Mexican kidney bean

Easily doubled

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the avocado & tomato layers

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

For the crab verrines

125g pack fresh crabmeat

a mix of white and brown meat

For the 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per crab verrine (8)

kcal57
fat4g
saturates1g
carbs1g
sugars1g
fibre1g
protein3g
salt0.2g

Method

step 1

Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
step 2

For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
step 3

For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
step 4

Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.

RECIPE TIPS

NUTRITION PER MEXICAN CANAPé (8)

62 kcals • fat 4g • saturates 1g • carbs 4g • sugars 1g • fibre 2g • protein 2g • salt 0.2g

Recipe from Good Food magazine, December 2017

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