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Issue 441: Kani and Guacamole Squares

Rivky Kleiman

Two of my favorite foods in one stunning starter

Thursday, July 20, 2017

 Mishpacha-Recipe

FOOD PREPARATION AND FOOD STYLING BY CHANIE NAYMAN, PHOTOGRAPHY BY LISA MONAHAN

This show stopping starter pairs two of my favorite foods.

INGREDIENTS

Serves 6

  • 6 4-inch puff pastry squares 16 oz kani, defrosted and sliced

GUACAMOLE
    • 1 large avocado, diced
    • ¼ small red onion, diced finely
    • 1½ Tbsp lime juice
    • ½ tsp kosher salt
    • ¼ tsp cumin
    • sprinkle of garlic powder

SPICY MAYO
    • ¼ cup mayonnaise
    • 1–2 tsp Frank’s hot sauce

KANI DRESSING
  • 1 Tbsp mayonnaise
  • 1 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp honey
  • ¾ tsp cornstarch



PREPARATION

Preheat oven to 350°F (180°C). Line frozen puff pastry squares on a sprayed, baking paper–lined baking sheet. Pierce the squares several times with a fork, and spray with cooking spray. Bake for 20 minutes until slightly puffed and golden. Remove from oven and cool.
Prepare the guacamole by placing all the ingredients in a small bowl. Mix together until completely combined.
In a small cup or bowl, prepare the Spicy Mayo by whisking together mayonnaise and Frank’s hot sauce until completely smooth. Slice or dice the kani.
To assemble, place a puff pastry square on a small appetizer plate. Drizzle with spicy mayo (optional). Add a scoop of guacamole. Drizzle with additional spicy mayo. Top with kani and drizzle with kani dressing.

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