LIFESTYLE → RECIPES

Kani and Guacamole Squares

Two of my favorite foods in one stunning starter.

By Rivky Kleinman

2 min read 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.