Can’t get enough appetizer spoons recipes, I just can’t get enough 
Their secret resides in mixing textures and getting the flavors not to override one another. In general, 2 to 3 different main ingredients are enough.
In this amuse-bouche recipe, we have a creamy texture thanks to the avocado and mascarpone cheese contrasting with the grapefruit pulp’s distinctive texture. My advice so the flavors are well balanced is to be very generous when topping with the crab flesh. Grapefruit’s bitterness tends to be too prominent otherwise. And don’t forget avocado oxidates pretty quick, so don’t prepare your appetizer spoons too much in advance.
Preparation time: 15 minutes
Ingredients (for 15 to 20 spoons)
2 crab claws
1 ripe avocado
1 grapefruit
2 tablespoons of mascarpone cheese
1/2 teaspoon of pimentón (smoked paprika)
Tabasco drops (optional – quantity according to your taste)
Salt & pepper
Instructions
1/ Cut avocado in half and remove pit. Scoop the flesh out with a spoon and leave in a food processor bowl.
2/ Open grapefruit and remove pulp carefully with a teaspoon. Keep juice in a small cup and pulp in a bowl.
3/ In the food processor bowl, add mascarpone cheese, grapefruit juice, pimentón and tabasco (optional). Mix until you get a smooth texture. Add salt and pepper. Mix again. Taste and adjust seasoning.
4/ Crack crab claw and carefully remove flesh. Set aside.
5/ Prepare the Chinese soup spoons by adding to each one a tablespoon of the avocado mixture, followed by a piece of grapefruit pulp. Top generously with crab flesh.
Paula - bell'alimento Says: janvier 9th, 2010 at 7:04
LOVE IT! What a fab flavor combination. I think I’m going to have to have some appetizer spoons at my next get together ; )
Gaelle@whatareyoufeedingyourkidsthesedays.com Says: janvier 9th, 2010 at 8:05
I love the combination which we generally have as a salad, not just amuse-gueule! If you want to keep your avocados from oxidating, even once pureed, put the pit back in the mixture. Just remove it when you are ready to serve. It has worked for all my guacamole…
PIERRE Says: janvier 10th, 2010 at 9:37
salut merci poour ton passage chez moi !! tes petites spoons sont tres appétissantes
pierre
Kristi Rimkus Says: janvier 10th, 2010 at 4:46
So pretty! Love the presentation. I’ll have to try the comment about keeping the pit in the guacamole. Interesting.
kristy Says: janvier 10th, 2010 at 4:53
Oh wow, too beautiful to end up into my mouth! hmm..mm… Truely classy delicious. Well done! Btw, Happy 2010 to you.
Beset wishes, Kristy
Daydreamer Desserts Says: janvier 10th, 2010 at 6:04
What a perfect little bite, love the flavor combination.
Cookin' Canuck Says: janvier 10th, 2010 at 8:46
What a fresh, bright flavor combination! Very inventive.
Brie Says: janvier 10th, 2010 at 11:10
wow, what a fantastic flavor combination! i will definitely have to make this! thanks!
oysterCulture Says: janvier 11th, 2010 at 1:53
This looks perfect, not too heavy – just right and exploding with flavor.
sweetlife Says: janvier 11th, 2010 at 2:00
Great presentation and flavor combo
alwayswinner786 Says: janvier 11th, 2010 at 8:21
A perfect blend of flavor, taste and color. Treat for the eyes and soul!
Janice Says: janvier 11th, 2010 at 8:25
Looks very elegant and delicious. I love the combination of ingredients with this appetizer.
Mardi@eatlivetravelwrite Says: janvier 11th, 2010 at 8:51
Très élégantes, ces petites bouchées de bonheur!
kiss my spatula Says: janvier 12th, 2010 at 1:31
wonderful flavor combinations! a perfect bite.
Kristen Says: janvier 12th, 2010 at 4:22
These would be wonderful server for a dinner party. Look so professional and gourmet!
Natasha - 5 Star Foodie Says: janvier 12th, 2010 at 4:42
I love the amuse-bouche spoons! This is such a delicious combination of grapefruit avocado and crab, excellent!
Madame sucre Says: janvier 13th, 2010 at 12:06
Woow love the combination pretty new to me!!! So elegant
pegasuslegend Says: janvier 13th, 2010 at 12:42
I would love to try some of this!
Carol Egbert Says: janvier 13th, 2010 at 6:01
I’ve never made ’spoons’ before but this is inspiring. Thanks
Sophie Says: janvier 13th, 2010 at 6:02
Waw!! These look as grand appetizing appetizers!!
I so love your fine combined flavours!!
pt Says: janvier 16th, 2010 at 5:45
Why am I not surprised? Because I visited here before a few days ago and went gaga! I absolutely love your sight. Enjoyed all of your delicacies and the presentation and photos were terrrrrrrrrrrrrrific. I shall return for a bite of more.
Thank you for sharing!
Cheers,
PT
You can visit me at http://ptsaldari.posterous.com
Sandy Says: janvier 27th, 2010 at 7:32
I love white grapes rather than black or wine grapes. this recipe is of white grapes so i am trying out this week end. Its a flavoured dish
denise fletcher Says: janvier 29th, 2010 at 5:06
i love everything in that spoon – can just imagine how sublime it would taste!
Debi (Table Talk) Says: février 4th, 2010 at 6:47
What a fabulous winter hors d’oeuvre! Can’t get enough citrus this time of year, and with crab–great match!
Sandra E Says: juillet 30th, 2010 at 11:47
Jesus Christ I’m really starting to get hungry here… it’s the avocado
Jeannie Says: août 1st, 2010 at 1:23
I would never serve grapefruit at a gathering. It interacts highly with medications and you never know who is taking medication or not and who would not be able to eat your food. I would switch the grapefruit with some other fruit. It looks delicious, though. Grapefruit is something a person needs to buy for him/herself.