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Avocado canapés served in two glasses

Avocado canapés

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 16 (8 of each flavour)

Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep – crab or Mexican kidney bean

  • Easily doubled
  • Gluten-free
  • Healthy
Nutrition: Per crab verrine (8)
NutrientUnit
kcal57
fat4g
saturates1g
carbs1g
sugars1g
fibre1g
protein3g
salt0.2g
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Ingredients

For the avocado & tomato layers

  • 2 ripe avocados , stoned and peeled (medium)
  • ½ lime , juiced
  • 2 large ripe tomatoes (225g)
  • 1 very small shallot , quartered
  • few shakes Worcestershire sauce
  • 1 tsp tomato purée

For the crab verrines

  • 125g pack fresh crabmeat , a mix of white and brown meat

For the Mexican verrines

  • 1 small shallot , very finely chopped
  • 220g can kidney beans , drained
  • 1 ½ tbsp finely chopped coriander
  • ½ tsp ground cumin
  • ½ lime , juiced
  • sriracha , to serve (optional)
  • 4 tsp bio yogurt
  • smoked paprika , to serve

Method

  • STEP 1

    Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.

  • STEP 2

    For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.

  • STEP 3

    For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.

  • STEP 4

    Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.

RECIPE TIPS
NUTRITION PER MEXICAN CANAPé (8)

62 kcals • fat 4g • saturates 1g • carbs 4g • sugars 1g • fibre 2g • protein 2g • salt 0.2g

Goes well with

Recipe from Good Food magazine, December 2017

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