The freezer compartment of our fridge is puny! While it has 2 levels, it’s like playing a game of Jenga. Everything placed in the freezer has to be done with much precision and each time the freezer drawer is opened, there’s constant reshuffling.
A while ago we purchased a package of frozen crab meat (imitation, that is) from a large box store – the price was too good to pass up. A store employee was working at a food stall dishing out crab meat salad on small paper wrappers. To our surprise, they were good and were shown where to find the crab. The box contained 4 individually wrapped chunks of crab meat. Only one package remains and to be honest, I was getting annoyed having to move it around to make room for other things in the freezer. And I found, metaphorically speaking, beating myself up by saying why did I buy this in the first place? We like the real deal not pulverized white fish flesh dressed up to look like crab. I know, first world problems. Rather than reshuffle the crab, I jumped into action and hauled the sucker out of the freezer vowing to do something with it…today!
Mini phyllo cups, another item sitting in the pantry waiting to be used before their end date, were staring at me. An avocado in the fridge along with some coriander needed attention. I could have made crab cakes but that meant too much work for my level of interest. Crab dip did cross my mind but I wasn’t into using mayonnaise or cream cheese. However, if I mashed up the avocado I could get by with a creamy-like texture and mix that in with the crab but I would need something to spice it up. Then it hit me – make guacamole, mix in the crab, season, and fill the phyllo cups. As Jamie Oliver would say, easy peasy and it was.
1 to 1/2 cups imitation crab meat, chopped
15 mini phyllo shells (already baked)
1 ripe avocado, mashed
1 clove of garlic, minced
2 tablespoons coriander/cilantro, chopped
1 teaspoon Worcestershire sauce
3 or 4 shakes of Tabasco sauce
splash of fresh lime juice
1/4 cup chopped tomato (pulp and seeds removed)
To make the guacamole, gently combine mashed avocado, garlic, coriander, Worcestershire sauce, Tabasco sauce, and tomato. Add a splash of lime juice and fold in crab meat. Spoon into phyllo shells. Serve immediately or within 15 minutes – no one likes soggy pastry.
The Culinary Chase’s Note: I had to squeeze the crab meat as it was quite wet. Use a paper towel to help remove any excess water. Pull the meat apart first before chopping. Select avocados that aren’t overly ripe otherwise the consistency will be mushy. Enjoy!
- 1 to ½ cups imitation crab meat, chopped
- 15 mini phyllo shells (already baked)
- 1 ripe avocado, mashed
- 1 clove of garlic, minced
- 2 tablespoons coriander/cilantro, chopped
- 1 teaspoon Worcestershire sauce
- 3 or 4 shakes of Tabasco sauce
- splash of fresh lime juice
- ¼ cup chopped tomato (pulp and seeds removed)
- To make the guacamole, gently combine mashed avocado, garlic, coriander, Worcestershire sauce, Tabasco sauce, and tomato. Add a splash of lime juice and fold in crab meat. Spoon into phyllo shells. Serve immediately or within 15 minutes – no one likes soggy pastry.