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  • Crab Pineapple Canapé

    Crab Pineapple Canapé

     

    Crab Pineapple Canapé

    Serves 8 as an hors d’oeuvre or 4 as a salad

    My Crab Pineapple Canapé is a light, low-calorie appetizer with super anti-inflammatory properties!

     

    What You’ll Need:

    A Sharp Kitchen Knife

    Measuring Cups & Spoons

    A Medium-Sized Mixing Bowl

    A Large Spoon or Spatula

    A Citrus Squeezer

    A Grapefruit Knife

    A Serving Platter

    A Teaspoon

     

    Ingredients:

    8 Ounces King Crab

    3/4 Cup Minced Cucumber

    1/2 Cup Minced Pineapple

    3 – 4 Green Onions, Sliced

    1 Small Tomato, Seeded & Minced

    Juice of 1 Lime

    1/2 Tsp Sea Salt

    Shakes of Tabasco

    About a dozen Belgian Endive Leaves

    About 6 Inch English Cucumber

     

    How To Put It Together:

    1) Chop the King Crab into small pieces and add it to the mixing bowl. Next add the minced cucumbers, the minced pineapple, the sliced onions and the the seeded and minced tomatoes. Slice the lime in half & squeeze it right into the bowl. Sprinkle the sea salt into the bowl and add a few shakes of Tabasco. Lightly toss the mixture together until all the ingredients are well mixed.
     
    2) Slice the cucumber in diagonal into about one quarter inch slices. Using the grapefruit knife, cut a little crater in the center of the slice. This will give you a little bowl for your crab filling so it won’t go sliding off of the cucumber slice. Do this with all of the cucumber slices then move on to the Belgian Endive.
     
    3) Endive tends to wobble on the plate so as a preventative measure, slice a small strip off of the underside of the leaf creating a small flat area on the underside. This is a sure fire way to get the endive leaves to stand erect on the plate.
     
    4) Using a teaspoon, fill each endive leave with a little crab filling, placing them on the plate as you go. For the cumber slices, fill the little crater that you created with the grapefruit knife and pat the filling down with the curved side of the spoon, placing each filled slice on the serving platter as you go.
     
    5) Serve and enjoy!

     

    Nina’ Tasty Tip:

    The filling for this dish can be made the day before a dinner or cocktail party. Keep it in an airtight container in the refrigerator until ready to serve.

     

    Nutrition:

    38 Calories
    8 Grams Protein
    0 Total Grams of Fat
    0 Grams of Saturated Fat
    15 Cholesterol
    301 mg Sodium
    3 Gram Carbohydrate
    0 Grams Fiber
    2 Grams Sugar
    54% RDA of Vitamin B12
    21% RDA of Vitamin C
    18% RDA of Copper
    16% RDA of Selenium
    15% RDA of Zinc
    13% RDA of Sodium
    12% RDA Vitamin K
    • Glycemic load: 1
     
     

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