Crab and Coriander Salad in Mini Pastry Shells
From YankeeMagazine.com — December 2010
From Yankee Magazine — December 2010
Salads Recipes
- 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.
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