Crab and avocado tartare

For a pretty and luxurious canapé, try Peyton's delicious combination of crab, guacamole and baby spinach
Crab and avocado tartare
  • Rating:
  • Serves: 8
  • Prep Time: 20 minutes
  • Effort: easy



  • 300 g freshly cooked white crab meat, or a good braned of canned crabmeat
  • 2 tbsp mayonnaise
  • 1 bunches chives, snipped
  • 2 medium avocado, peeled and stoned
  • 1 limes, juice
  • American cups tabasco, or to taste
  • 2 handfuls spinach leaves
  • 2 jars salmon eggs, , small sized
  • 0.5 tsp pepper


1. Mix the crabmeat, mayonnaise and chives in a bowl.2. In a separate bowl, mash together the avocado, lime juice and Tabasco to make a thick smooth guacamole. 3. In a small mould, put a layer of three baby spinach leaves, pressed down, then a layer of the crab meat then a layer of the guacamole.4. Repeat the process, filling around 8 moulds.5. Carefully remove the mould, then with a very small spoon, spoon a little dollop of the salmon eggs on top and season with freshly ground pepper.

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