Crab and Coriander Salad in Mini Pastry Shells
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Ingredients:
8 ounces lump crab meat, picked2 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.
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