Avocado Cigars With Mango Chutney
This cigar shaped crispy phyllo pastry filled with scrumptious morsels of avocado and crab is a fitting hors d’oeuvre for any occasion. The cooling effect of the avocados and mango chutney offers a refreshing contrast to the spicy fillings, creating a perfect summertime appetizer.
| Avocado Cigars | ||
| 1 cup | lump crab meat | 250 mL |
| 2 tbsp | roasted red pepper, diced | 30 mL |
| 2 tbsp | green onion, sliced | 30 mL |
| 1 tbsp | grainy dijon | 15 mL |
| 1 tbsp | lemon juice | 15 mL |
| 1 tsp | hot sauce | 5 mL |
| 2 | small avocados from Mexico, ripe but firm | 2 |
| salt and pepper, to taste | ||
| 6 | phyllo sheets | 6 |
| olive oil or butter spray | ||
| ½ cup | mango chutney | 125 mL |
| ¼ cup | cilantro, finely chopped | 50 mL |
| 1 tbsp | water | 15 mL |
Preheat oven to 375 F (190 C).
In a medium bowl, combine crab, red pepper, green onion, dijon, lemon, and hot sauce. Dice avocados and gently fold into crab mixture, season with salt and pepper.
Cut a store-bought phyllo sheet in half (vertically) and spray lightly with olive oil or melted butter. Spread 1 tbsp (15 mL) of filling at the end of the sheet. Roll pastry to form a cigar shape, tucking the ends in before the last roll. Repeat steps with remaining phyllo sheets.
Bake for 10 to 13 minutes until light golden brown. Let cool slightly before serving.
Meanwhile, in a small bowl, combine chutney, cilantro and water. Serve as a dipping sauce with avocado cigars.
Yield: 12 cigars
Tip: Always keep phyllo sheets covered with a damp towel when not in use.
Nutritional Information: Per Serving (1 cigar with chutney): about 126 cal, 4 g pro, 6 g total fat (1 g sat fat), 16 g carb, 4 g fibre, 5 mg chol, 317 mg sodium. %RDI: iron 8 %, calcium 4%, vit A 10%, vit C 25%.
Source: missavacado.ca
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