Healthy Christmas party recipe for 4 - 8 people, takes only 20 mins; recipe has avocado, lime, tomato, shallot, worcestershire sauce, tomato puree, crabmeat, shallot, kidney beans, coriander, cumin, lime, sriracha, bio yogurt and smoked paprika.
Avocado canapes
Course: Healthy Christmas party
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Cumin: 1/2 tsp ground cumin
- Coriander: 1 1/2 tbsp finely chopped coriander
- Smoked Paprika: smoked paprika, to serve
- Tomato: 2 large ripe tomatoes (225g)
- Lime: 1/2 lime, juiced
- Tomato Puree: 1 tsp tomato puree
- Kidney Beans: 220g can kidney beans, drained
- Avocado: 2 ripe avocados, stoned and peeled (medium)
- Shallot: 1 very small shallot, quartered
- Worcestershire Sauce: few shakes Worcestershire sauce
- Sriracha: sriracha, to serve (optional)
- Bio Yogurt: 4 tsp bio yogurt
- Crabmeat: 125g pack fresh crabmeat, a mix of white and brown meat
Directions
- 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 puree. Blitz with ahand blenderuntil very smooth to make a coulis.
- 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.
- 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.
- Dust the crab verrines with paprika. Top the Mexican verrines with 1/2 tsp yogurt, then dust with paprika to serve.
