Avocado and Crabmeat Canapes

Name: Avocado and Crabmeat Canapes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 - 30 canapes
Ingredients: 1 ripe Haas avocado (the black variety with the pebbly skin); 1 tablespoon fresh lime juice; 1 tablespoon finely minced fresh coriander; 1/2 cup lump crabmeat; Salt and cayenne pepper to taste; 2 egg whites; 24 to 30 unsalted tortilla chips

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: 4(22)
Comments: Read comments

Featured in: FOOD; Whipping Up Canapes on Short Notice

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:24 - 30 canapes

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.