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
2 tablespoons of mascarpone cheese
1/2 teaspoon of pimentón (smoked paprika)
Tabasco drops (optional – quantity according to your taste)
Salt & pepper
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.