Return to Content

Crab and Coriander Salad in Mini Pastry Shells

Crab and Coriander Salad in Mini Pastry Shells
0 votes, 0.00 avg. rating (0% score)
by in Dec 2010

Ingredients:

  • 8 ounces lump crab meat, picked
  • 2 tablespoons finely minced cilantro, plus extra for garnish
  • 2 scallions, minced
  • 1 tablespoon lime juice
  • kosher or sea salt
  • freshly ground black pepper
  • 2 ripe avocados
  • Store-bought mini pastry shells

Instructions:

In a small bowl combine crab, cilantro, scallions, and lime juice. Adjust seasoning with salt and pepper.
In a separate bowl, mash avocado to a smooth paste. Season with salt and pepper.
To serve, use a pastry bag to fill a third of each pastry shell with avocado; then spoon crab mixture on top. Garnish with cilantro leaves.
Updated Wednesday, December 22nd, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350