Avocado Canapés — Crab and Mexican

• ripe avocados↗2

  pitted and peeled (medium size)

• lime↗½

  juice

• large ripe tomatoes↗2

  (225 g)

• very small shallot1

  cut into quarters

• Worcestershire sauce↗кілька крапель
• tomato paste1 tsp
• fresh crab meat↗125 g

  mixed white and brown meat

• small shallot↗1

  finely chopped

• red beans↗220 g

  drained

• finely chopped cilantro1 ½ tbsp
• ground cumin↗½ tsp
• lime↗½

  juice

• sriracha sauce↗

  for serving (optional)

• bio yogurt↗4 tsp
• smoked paprika↗

  for serving

Step-by-step instructions

1. 1

   Finely dice the avocado, transfer to a bowl and mix with the juice of half a lime.

2. 2

   Coarsely chop the tomatoes, cut the shallot into quarters, add them to the bowl, pour in a few drops of Worcestershire sauce and 1 tsp tomato paste; blend until smooth – this is your tomato sauce.

3. 3

   For the crab canapés, pour half of the tomato sauce into glasses, add the avocado mash, top with pieces of fresh crab meat and sprinkle with smoked paprika.

4. 4

   For the Mexican canapés, mix the remaining tomato sauce with the beans, finely diced shallot, cilantro, ground cumin, the juice of the second half of the lime and, to taste, sriracha sauce; stir. Fill glasses with the avocado mash, then the bean mixture, add ½ tsp bio‑yogurt and sprinkle with smoked paprika again.

5. 5

   Serve immediately or store in the refrigerator for up to 24 hours.