Recipe: Crispy avocado and crab mille-feuille
Sweet turns savory: crispy mille-feuille with avocado and crab
Ingredients · Servings 2
- 2 sheets of filo pastry
- 1 lawyer
- 1/2 lemon juice + a few drops of Tabasco sauce (or guacamole seasoning)
- crab meat (I used a 200g can)
- Mayonnaise (homemade preferred)
- 4 petals of candied tomatoes.
Method · 20 min
- Cut out 6 circles from the brick pastry sheets.
- Brush the circles with oil and bake them for about 10 minutes at 180°C until they are nice and crispy and just golden.
- Blend the avocado flesh. Add the lemon and Tabasco or guacamole spices.
- Mix the crab meat with 2 teaspoons of mayonnaise.
- Dice the sun-dried tomatoes.
- To assemble: place 1 brick pastry circle, avocado cream, 1 brick pastry circle, the crab filling, and the last brick pastry circle. Decorate with the sun-dried tomatoes.
- Note that the tomatoes are not just there for decoration; they really add a nice flavor to this dish.
It's fresh, crispy and quite pretty, and the taste didn't disappoint either – we really enjoyed this mille-feuille!
