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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111