Kani and Guacamole Squares
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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