Avocado And Crabmeat Canapes Recipes

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AVOCADO AND CRABMEAT CANAPES



Avocado and Crabmeat Canapes image

Provided by Florence Fabricant

Categories     quick, appetizer

Time 25m

Yield 24 - 30 canapes

Number Of Ingredients 7

1 ripe Haas avocado (the black variety with the pebbly skin)
1 tablespoon fresh lime juice
1 tablespoon finely minced fresh coriander
1/2 cup lump crabmeat
Salt and cayenne pepper to taste
2 egg whites
24 to 30 unsalted tortilla chips

Steps:

  • Preheat broiler. Line a baking sheet with foil.
  • Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
  • Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
  • Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams

CRAB AND AVOCADO DUET



Crab and Avocado Duet image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

  • Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
  • Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
  • Excellent source of: Protein
  • Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

AVOCADO STUFFED WITH CRAB



Avocado Stuffed With Crab image

This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

Provided by teresas

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

2 avocados, ripe and large
1 cup crabmeat, cooked
1/2 cup celery, chopped
2 green onions, chopped
2 teaspoons fresh lemon juice
1/4 cup mayonnaise
2 hard-boiled eggs
4 green olives, whole
2 whole dungeness crab legs (to garnish) (optional)
iceberg lettuce, shredded
1 cup mayonnaise
1/3 cup chili sauce, bottled
2 whole green onions, chopped
2 tables olives, sliced
2 teaspoons lemon juice, fresh
2 tablespoons sweet pickled relish
1 tablespoon fresh parsley, chopped
1 teaspoon yellow bell pepper, chopped
1 egg, hard-boiled gated
1/2 teaspoon paprika

Steps:

  • Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
  • Sprinkle with lemon juice to prevent discoloration.
  • Set each half on a plate filled with lettuce.
  • Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
  • Season with a dash of salt.
  • Fill hollow of each avocado with crab mixture.
  • Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
  • Sprinkle all with a dash of paprika an top with ripe olive's.

Nutrition Facts : Calories 265.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 139.8, Sodium 491.9, Carbohydrate 18.2, Fiber 9, Sugar 6.5, Protein 7.7

AVOCADO AND CRABMEAT DIP



Avocado and Crabmeat Dip image

As I noshed my way through Central Market in Dallas today, this was one of the dishes I sampled in the seafood aisle. Such a simple recipe with such an outstanding flavor!

Provided by SusieQusie

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lump crabmeat
2 large ripe avocados, peeled and mashed
4 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/3 cup chopped chives
salt
pepper

Steps:

  • Pick through crabmeat to get out all the shells.
  • Lightly mix all ingredients not breaking up crabmeat pieces.
  • Serve on mini-toasts or your favorite cracker.

Nutrition Facts : Calories 323.3, Fat 19.1, SaturatedFat 2.8, Cholesterol 86.1, Sodium 436.9, Carbohydrate 13, Fiber 8.3, Sugar 1.3, Protein 27.9

AVOCADO CRABMEAT SALAD



Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

  • In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

AVOCADO CANAPéS



Avocado canapés image

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

Provided by Sara Buenfeld

Categories     Buffet, Canapes

Time 20m

Yield Makes 16 (8 of each flavour)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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 ½ tsp yogurt, then dust with paprika to serve.

Nutrition Facts : Calories 57 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CRAB & AVOCADO SESAME TOASTS



Crab & avocado sesame toasts image

This quick canapé can be prepared in minutes by simply assembling the fish and guacamole on crostini bread

Provided by Good Food team

Categories     Buffet, Starter

Time 12m

Yield Makes 16

Number Of Ingredients 5

100g guacamole
16 shop-bought crostini
200g white crabmeat
2 tbsp sesame seed
lime wedges, to serve

Steps:

  • Divide the guacamole between the crostini. Top each one with a spoonful of crabmeat. Toast the sesame seeds in a pan, then sprinkle over each crostini. Serve with lime wedges.

Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.55 milligram of sodium

AVOCADO AND CRAB MEAT MOUSSE



Avocado And Crab Meat Mousse image

Provided by Craig Claiborne And Pierre Franey

Categories     pastas, salads and dressings, appetizer

Time 25m

Yield Six to eight servings

Number Of Ingredients 14

4 unblemished, ripe avocados, about 2 pounds
2 tablespoons lemon juice
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
1 cup mayonnaise, preferably homemade
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon anchovy paste
1 pound lump crab meat
2 teaspoons corn, peanut or vegetable oil
Tarragon leaves for garnish, optional
Tarragon sauce (see recipe)

Steps:

  • Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
  • In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
  • Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
  • Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
  • Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
  • Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
  • Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 32 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams

AVOCADO, EGG, AND CRAB MASH



Avocado, Egg, and Crab Mash image

This concoction is great for a quick meal; it can be added into a sandwich, placed inside an omelette, even served as a dip with your favorite chips. What you do with this mash is completely up to you! The possibilities are endless with how you can eat this. Try making some and then placing it on top of some nachos! Or place it in a tortilla, add some scrambled eggs and some hot sauce, and make a breakfast burrito out of it!

Provided by Shyla Lane

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 9

1 avocado - peeled, pitted, and sliced
1 hard boiled egg
⅓ cup flaked cooked crabmeat
1 teaspoon mustard
1 tablespoon mayonnaise
¼ teaspoon lemon pepper seasoning
¼ teaspoon garlic salt
¼ teaspoon cayenne pepper
⅛ teaspoon curry powder

Steps:

  • Mash avocado and egg together in a bowl. Stir crabmeat, mayonnaise, and mustard into the avocado mixture until evenly mixed. Season crab mixture with lemon pepper seasoning, garlic salt, cayenne pepper, and curry powder; stir.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 9.7 g, Cholesterol 125.7 mg, Fat 23.3 g, Fiber 6.9 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 475.8 mg, Sugar 1.1 g

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