#FishFridayFoodies ~ Crab Bites
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Welcome to the Feast of the Seven Fishes, hosted by Karen of Karen’s Kitchen’s Stories for today's Fish Friday Foodies. We were invited to make a dish that would fit into any of the five fish related courses (appetizer / snack, seafood salad, meaty fish grilled / broiled, fish in pasta, or fish stew). Check out all of the different contributions below:
- Artichoke Crab Dip Pasta Bake from Food Lust People Love
- Baked Mussels from Caroline's Cooking
- Crab Bites from Making Miracles
- Creamy Clam Dip from A Day in the Life on the Farm
- Creamy Mackerel Salad for Two from Sneha's Recipes
- Italian Seafood Salad (Insalata di Mare) from Karen's Kitchen Stories
- La Vigilia di Natale from Culinary Adventures with Camilla, who made new dishes for all of the courses for this Italian Christmas Eve dinner! Fun fact: She once spent a year in Rome and learned the food traditions of Italy. You need to check out her menu!
These were so easy to throw together and really light and refreshing! I loved the combination of the crunchy fresh cucumber with the creamy avocado and the chunks of crab. I could see poached shrimp being an excellent seafood choice for these as well. I will definitely remember to pull this one out if I need a quick, pretty, tasty appetizer at a future event. Line up a platter with cucumber slices and you'll be serving these beautiful bites just moments later.
Crab Bites adapted from Betty Crocker
1 ripe avocado, pitted
3 tablespoons mayonnaise or salad dressing
2 teaspoons lime juice
Dash of salt and pepper
2 large cucumbers, cut into 3/8-inch slices (24 slices)
1 package (8 oz) refrigerated flake-style imitation crabmeat
- Combine the avocado, mayonnaise, and lime juice in a small bowl. Mash with a fork until fairly smooth in consistency (you can use a blender or food processor if you prefer a very smooth consistency). Add several shakes each of salt and pepper, stir, taste and adjust seasoning until it reaches desired flavor.
- Layer sliced cucumbers over a serving tray or plate. Spread a little bit of the avocado mixture over each, then top with a chunk of the crabmeat (rough chop the crab into about 1/2" pieces, or pull a piece off the size you want to top each cucumber round).
- Serve immediately.