Food
Crab and Coriander Salad in Mini Pastry Shells
By Yankee Magazine|Dec 22 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.
