This cigar-shaped crispy phyllo pastry filled with scrumptious morsels of avocado and crab is fitting for any occasion.
The cooling effect of the avocados and mango chutney offers a refreshing contrast to the spicy filling, creating a perfect autumn appetizer.
Avocado Chutney Cigars
250 ml (1 cup) lump crab meat
30 ml (2 tbsp) diced roasted red pepper
30 ml (2 tbsp) sliced green onion
15 ml (1 tbsp) grainy Dijon mustard
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) hot sauce
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2 small avocados, ripe but firm
Salt and pepper, to taste
6 phyllo sheets
Olive oil spray or melted butter
125 ml (1/2 cup) mango chutney
50 ml (1/4 cup) finely chopped cilantro
15 ml (1 tbsp) water
Preheat oven to 190 C (375 F).
In a medium bowl, combine crab, red pepper, green onion, mustard, lemon and hot sauce. Dice avocados and gently fold into crab mixture. Season with salt and pepper.
Cut a store-bought phyllo sheet in half (vertically) and spray lightly with olive oil or brush with melted butter. Spread 15 ml (1 tbsp) of the filling at the end of the sheet. Roll pastry to form a cigar shape, tucking the ends in before the last roll. Repeat steps with remaining phyllo sheets.
Bake for 10 to 13 minutes until light golden brown. Let cool slightly before serving.
Meanwhile, in a small bowl, combine chutney, cilantro and water. Serve as a dipping sauce with avocado cigars.
Makes 12 servings.
Tip: Always keep phyllo sheets covered with a damp towel when not using.
Nutrition information per serving (1 cigar with chutney): 126 calories; 4 g protein; 6 g fat (1 g saturated fat); 16 g carbohydrate; 4 g fibre; 5 mg cholesterol; 317 mg sodium.
Source: Avocados From Mexico, http://www.missavocado.com
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