Avocado Cigars With Mango Chutney

This cigar shaped crispy phyllo pastry filled with scrumptious morsels of avocado and crab is a fitting hors d’oeuvre for any occasion. The cooling effect of the avocados and mango chutney offers a refreshing contrast to the spicy fillings, creating a perfect summertime appetizer.

Avocado Cigars

1 cup lump crab meat (250 mL)
2 tbsp roasted red pepper, diced (30 mL)
2 tbsp green onion, sliced (30 mL)
1 tbsp grainy dijon (15 mL)
1 tbsp lemon juice (15 mL)
1 tsp hot sauce (5 mL)
2 small avocados from Mexico, ripe but firm
salt and pepper, to taste
6 phyllo sheets
olive oil or butter spray
1/2 cup mango chutney (125 mL)
1/4 cup cilantro, finely chopped (50 mL)
1 tbsp water (15 mL)

Preheat oven to 375 F (190 C).

In a medium bowl, combine crab, red pepper, green onion, dijon, 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 melted butter. Spread 1 tbsp (15 mL) of 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.

Yield: 12 cigars

Tip: Always keep phyllo sheets covered with a damp towel when not in use.

Nutritional Information: Per Serving (1 cigar with chutney): about 126 cal, 4 g pro, 6 g total fat (1 g sat fat), 16 g carb, 4 g fibre, 5 mg chol, 317 mg sodium. %RDI: iron 8 %, calcium 4%, vit A 10%, vit C 25%.

Recipe provided by Avocados from Mexico. For more recipes and information, please visit www.missavacado.com

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More ways to enjoy avocado:

Classic Guacamole
Oh My Goodness! Cookies
Asparagus Flatbread with Avocado Cream
Fiesta Rice Salad
Santa Fe Style Lamb Steaks with Avocado Salsa

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