Cilantro Canapes Recipes

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LOBSTER SALAD CANAPES



Lobster Salad Canapes image

Categories     Shellfish     Cocktail Party     Mayonnaise     Mango     Lobster     Cucumber     Summer     Jalapeño     Boil     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 13

1 (1 1/2-pound) live lobster
2 thick seedless cucumbers (usually plastic-wrapped; at least 1 3/4 inches in diameter), cut into 36 (1/4-inch-thick) slices
2 tablespoons mayonnaise
2 to 3 teaspoons fresh lime juice
1 1/2 teaspoons minced fresh jalapeño chile (including seeds)
1/4 teaspoon salt
1/3 cup finely diced peeled mango
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
Garnish: thinly sliced fresh cilantro
Special Equipment
a 1 1/2-inch scalloped round cookie cutter (optional)

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



Cilantro Canapes image

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

2 cups lightly packed fresh cilantro
1/4 cup fresh mint leaves
1 fresh jalapeno pepper, seeded and cut up
1 tablespoon lime juice
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
1/4 cup salted peanuts
1 -2 tablespoon water
baguette (cut in 20 1/4-inch-thick slices)
3/4 cup chopped cucumber
5 cherry tomatoes, quartered
mint sprig (optional)

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



Crab Canapés with Cumin image

Categories     Condiment/Spread     Appetizer     Lime     Crab     Spring     Summer     Sour Cream     Sesame     Cilantro     Gourmet

Number Of Ingredients 12

For cumin pita toasts
1/2 tablespoon olive oil
1/2 tablespoon Asian sesame oil
1 teaspoon ground cumin
2 (6-inch) pitas with pockets, halved horizontally
For crab mixture
1/4 lb jumbo lump crabmeat
1 1/2 tablespoons low-fat sour cream
1 tablespoon finely chopped scallion
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon fresh lime juice
Dash of Tabasco

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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