Avocado and Crabmeat Canapes
Updated October 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
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Ingredients
1 ripe Haas avocado (the black variety with the pebbly skin)
1 tablespoon fresh lime juice
1 tablespoon finely minced fresh coriander
½ cup lump crabmeat
Salt and cayenne pepper to taste
2 egg whites
24 to 30 unsalted tortilla chips
Nutritional analysis per serving
2 grams carbs; 2 milligrams cholesterol; 27 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 34 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler. Line a baking sheet with foil.
- Step 2
Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
- Step 3
Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
- Step 4
Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.
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