Tartlets with Crab Sticks, Corn and Avocado
by Editorial Staff
Tartlets with crab sticks, corn and avocado are a bright and tasty appetizer that will certainly delight relatives and guests at the festive table. Tartlets are prepared pretty quickly. Especially if you have all the food you need in the fridge.
Cook: 30 mins
Servings: 8
Ingredients
- Shortcrust tartlets – 16 pcs.
- Avocado – 210 g
- Crab sticks – 6 pcs. (100 g)
- Canned corn – 70 g
- Mayonnaise – 20 g
- Fresh parsley – 3-4 sprigs
- Salt – 2 pinches
Directions
- Prepare all ingredients. Buy crab sticks of good quality so that they are juicy and tasty. You will need a ripe avocado with a dense pulp so that when sliced, the pulp does not turn into mashed potatoes. Crab sticks can be purchased chilled or frozen. If you have chopsticks in the freezer, move them from the freezer to the refrigerator beforehand. Leave to defrost completely.
- Peel the crab sticks from the packaging material and cut into small pieces. It is better not to cut into circles, as they will fall out of the tartlets.
- Wash the avocado and pat dry with a tissue. Make a deep cut around the entire circumference. Rotate slightly to reveal the halves.
- Uncover two avocado halves and remove the pit. Use the edge of a knife to make deep cuts in cubes all over the pulp. Do this carefully so as not to cut through the skin. Use a spoon to peel the chopped flesh out of the rind. If the pieces are large, cut them a little finer.
- Rinse the herbs. It can be parsley, dill, green onions.
Dry the herbs with a napkin to remove excess moisture. Tear off the leaves, remove dense stems. Cut the leaves into small pieces. - Put chopped crab sticks, avocado cubes, chopped parsley, and canned corn into a deep bowl.
- Season with mayonnaise. Season with salt to taste. You can add ground pepper. Stir the salad mixture.
- Fill the tartlets. I got 16 small tartlets. Each tartlet contains about 15-20 grams of salad mass. Place the tartlets on a flat dish and serve. Bon Appetit!
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