So we asked our favorite chef and YouTube star Danny Mac to prepare a simple appetizer for our next event. What we got is a stunning rendition of crab and avocado crisp for our readers to try at home and sample tomorrow night at LIB Magazine’s booth during Alive After Five! We will be hosting a taste party and Penny for Your Thoughts to get your opinion on Danny’s food and LIB Magazine. Simply stop by Main Strn Patchogue Long Island for this bigger, better and free event!
“The presentation is amazing and it is very user friendly for this type of event. People are going to love it for sure!!” – Danny Mac
Mixture Ingredients This will serve a party of 10-12 people; for smaller or larger parties, adjust it accordingly.
- 1 Claw meat
- 1 Finely chopped red onion
- 1 Vine ripe red tomato diced
- 4 Finely chopped scallions
- 2 Ripe avocados diced
- 2 Tbsp. Whole grain mustard
- Juice of 2 lemons
- Salt and pepper to taste
Preparation
Combine all ingredients thoroughly and chill for 2 hours before serving.
Ingredients for the crisp and red pepper coulis
- 1 Small Italian or French baguette
- 2 Oz. Olive oil
- 4 Oz. Mayonnaise
- 4 Oz. Sour cream
- 6 Oz. Roasted red peppers
- Juice of 2 lemons
Procedure
Slice the baguette into bite size portions. Place them on a lined baking sheet and brush with olive oil.Season with salt and pepper. Bake at 350 degrees for 12 minutes. Remove and allow to cool.
For the coulis, combine the mayonnaise, sour cream, roasted red peppers, and lemon juice in a food processor, blender, or using a hand wand. Season with salt and pepper and chill for at least an hour to allow the flavors to combine.
Presentation
Place a small amount of the crab mixture on each individual crisp. Add a dollop of coulis or place the mixture in a squeeze bottle and get crazy with it. Garnish with some additional chopped scallions and get that party rockin.. Enjoy!!
