Crab and Avocado Cups

Crab and Avocado Cups Recipe from Australia

Region / culture: Australia | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Crab and Avocado Cups are a delicious and elegant appetizer that combines the flavors of creamy avocado with savory crab meat. These cups are perfect for a fancy dinner party or a special occasion.

History

The combination of crab and avocado has been a popular choice in many cuisines for years. This recipe takes that classic pairing and presents it in a unique and visually appealing way.

Ingredients

1 tbsp butter

1 tbsp plain flour
2 tbsp milk
1 tbsp cream
2 tbsp mayonnaise
2 tbsp tomato paste
1 tbsp lemon juice
1.25 tbsp dry mustard
0.75 cup canned crab (drained)
0.25 cup cream cheese

Avocado Mixture

1 avocado, chopped
1 clove garlic (minced garlic > 1 tsp)
2 tbsp lemon juice
1.5 tbsp tabasco sauce
4 oz (113 g) cream cheese

Lettuce Cups

1 butter lettuce
6 small cups

How to prepare

Crab Mixture

In a mixing bowl, combine milk, mayonnaise, and cream.
Melt butter in a saucepan, stir in the flour, and stir over low heat for 1 minute.
Gradually stir in the combined milk, mayonnaise, and cream.
Stir consistently over the heat until the mixture boils and thickens.
Remove from the heat, stir in tomato paste, lemon juice, and mustard.
Cover the mixture and allow it to cool to room temperature.
Stir the crab into the cooled sauce.
Process the crab mixture and cream cheese until smooth.

Avocado Mixture

Process 125 g of cream cheese, avocado, garlic, lemon juice, and Tabasco together until smooth.

Lettuce Cups

Drop lettuce leaves into a pan of boiling water.
Drain immediately.
Place the leaves in a bowl of iced water.
Drain immediately.
Line 6 individual 125 ml cup dishes with the lettuce leaves.
Spoon the crab mixture evenly into the lettuce-lined cups and refrigerate for 1 hour.
Spoon the avocado mixture evenly over the crab mixture.
Top with the remaining reserved lettuce leaves and refrigerate for several hours or overnight prior to serving.
To serve, upend the cups onto a plate, garnish with lemon slices and avocado slices.

Variations

Add diced red bell pepper for extra crunch.
Sprinkle with chopped fresh herbs like parsley or chives for added flavor.

Cooking Tips & Tricks

Be sure to drain the canned crab well to remove any excess liquid.

- Make sure to process the crab mixture and cream cheese until smooth for a creamy texture.

- Refrigerate the cups for at least 1 hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve these Crab and Avocado Cups as an appetizer before a seafood dinner or as a light lunch option.

Cooking Techniques

Processing the crab mixture and cream cheese until smooth ensures a creamy texture.

- Boiling the lettuce leaves briefly helps to soften them for easy cup formation.

Ingredient Substitutions

You can use fresh crab meat instead of canned crab for a more luxurious taste.

- Substitute Greek yogurt for the cream cheese for a lighter option.

Make Ahead Tips

You can prepare the crab and avocado mixtures ahead of time and assemble the cups just before serving for a quick and easy appetizer.

Presentation Ideas

Garnish the Crab and Avocado Cups with lemon slices and avocado slices for a beautiful presentation.

Pairing Recommendations

Pair these Crab and Avocado Cups with a crisp white wine or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Crab and Avocado Cups in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Calories: 240 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 18g per serving

Proteins

Protein: 9g per serving

Vitamins and minerals

This recipe is a good source of Vitamin C, Vitamin A, and Calcium.

Alergens

Contains dairy (cream cheese) and shellfish (crab)

Summary

These Crab and Avocado Cups are a balanced dish with a good mix of carbohydrates, fats, and proteins. They are also rich in essential vitamins and minerals.

Summary

Crab and Avocado Cups are a delicious and elegant appetizer that is perfect for special occasions. With a creamy crab mixture and a smooth avocado topping, these cups are sure to impress your guests. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Crab and Avocado Cups. It was many years ago, during a family vacation to the coastal town of Charleston, South Carolina. My husband and I had decided to take a leisurely stroll along the waterfront, enjoying the salty sea breeze and the sound of seagulls overhead.

As we wandered past the rows of quaint shops and seafood restaurants, we came across a small cafe tucked away in a corner. The enticing aroma of freshly cooked seafood wafted through the air, drawing us in like a moth to a flame. We decided to stop for a quick bite to eat and rest our weary legs.

Once inside, we were greeted by a friendly waitress who led us to a cozy table by the window overlooking the harbor. The menu was filled with an array of delicious seafood dishes, but one in particular caught my eye - Crab and Avocado Cups. Intrigued by the unusual combination of flavors, I decided to give it a try.

When the dish arrived at our table, I was immediately struck by its elegant presentation. The crabmeat was delicately nestled in a creamy avocado cup, garnished with fresh herbs and a drizzle of tangy citrus dressing. As I took my first bite, I was blown away by the burst of flavors - the sweet, succulent crabmeat paired perfectly with the rich, buttery avocado, creating a harmonious symphony of tastes and textures.

I knew right then and there that I had to learn how to make this dish at home. I asked the waitress for the recipe, but she politely declined, explaining that it was a closely guarded secret of the chef. Undeterred, I made a mental note to recreate the dish on my own, using my culinary skills and intuition.

Back home, I scoured my collection of cookbooks and recipe cards, searching for inspiration. I experimented with different combinations of crabmeat, avocado, and seasonings, tweaking and adjusting until I finally hit upon the perfect recipe for Crab and Avocado Cups.

The key, I discovered, was using only the freshest ingredients - lump crabmeat, ripe avocados, zesty citrus, and a touch of fresh herbs. The secret to achieving the perfect balance of flavors was in the preparation - gently folding the crabmeat with the creamy avocado, allowing the ingredients to meld together and marry in a delicious union.

Over the years, I have refined and perfected the recipe for Crab and Avocado Cups, sharing it with friends and family who have all raved about its exquisite taste and presentation. It has become a signature dish of mine, a culinary masterpiece that never fails to impress and delight.

As I sit here, reminiscing about that fateful day in Charleston, I am filled with gratitude for the serendipitous discovery of this recipe. It has brought me joy and fulfillment, allowing me to express my creativity and passion for cooking in a tangible and delicious way.

So, the next time you find yourself craving a taste of the ocean, why not give my recipe for Crab and Avocado Cups a try? I promise you won't be disappointed. Just remember to savor each bite, and appreciate the love and care that went into creating this delectable dish. Bon appétit!