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Crab and Coriander Salad in Mini Pastry Shells

Yankee Plus Dec 2015


by in Dec 2010
Crab and Coriander Salad in Mini Pastry Shells
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  • 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


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

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