LOBSTER SALAD CANAPES
Categories Shellfish Cocktail Party Mayonnaise Mango Lobster Cucumber Summer Jalapeño Boil Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
- While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
- When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
- Top each cucumber round with 1 rounded teaspoon lobster salad.
CILANTRO CANAPES
These were the $400 winner for the BH&G magazine's "Looks-Like-You-Fussed" category for Nov. 2006. Please adjust the amount of jalapenos to suit your taste.
Provided by cookiedog
Categories Spreads
Time 30m
Yield 20 appetizers
Number Of Ingredients 12
Steps:
- To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
- Arrange in a single layer on a large baking sheet.
- Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
- Turn over bread slices.
- Broil 1 to 2 minutes more or until lightly browned.
- Transfer to a wire rack to cool.
- In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
- Cover, process until nearly smooth.
- Add peanuts; cover and process until combined.
- Add water until spreading consistency.
- Spread one side of each toasted baguette slice with some of the mixture.
- Top with the cucumber, tomato, and mint.
Nutrition Facts : Calories 19.8, Fat 1.4, SaturatedFat 0.2, Sodium 24.2, Carbohydrate 1.4, Fiber 0.4, Sugar 0.6, Protein 0.8
CRAB CANAPéS WITH CUMIN
Categories Condiment/Spread Appetizer Lime Crab Spring Summer Sour Cream Sesame Cilantro Gourmet
Number Of Ingredients 12
Steps:
- Make toasts:
- Preheat oven to 425°F.
- Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
- Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
- Make crab mixture while pitas are baking:
- Stir together crab ingredients and salt and pepper to taste.
- Top each toast with some crab.
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