Avocado and Crabmeat Canapes
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
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Ingredients
- 1ripe Haas avocado (the black variety with the pebbly skin)
- 1tablespoon fresh lime juice
- 1tablespoon finely minced fresh coriander
- ½cup lump crabmeat
- Salt and cayenne pepper to taste
- 2egg whites
- 24 to 30unsalted tortilla chips
Nutritional analysis per serving (28 servings)
27 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 34 milligrams sodium
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.
Private Notes