Making cheese cups is easier than it looks. These are great for snacking or as impressive canapés.
These delicious crab appetizers are flavoured with cream cheese and dill and served in small shells which make for easy serving and eating.
Preheat the oven to 200℃.
Scoop a tablespoon of grated parmesan cheese onto a baking tray lined with parchment paper leaving small gaps between each.
Create 5-7 cm circles and bake for 3-5 minutes or until lightly golden.
Remove from the oven and allow to cool for 1-2 minutes.
To create cheese bowls, carefully lift each cheese circle off the parchment paper using a spatula and press into a mini-muffin pan or over a small cup turned upside down to form a cup.
Allow them to cool down for at least 5 minutes until firm. Remove from the forms and set aside.
Meanwhile, prepare the filling. Halve, deseed and dice the avocado. Peel and mash the garlic, wash and chop the chives and halve the lemon.
Place everything into a bowl and mash it with a fork.
Add the crab meat, mayonnaise, grated parmesan cheese and cream cheese.
When done, spoon in the cheese cups and enjoy!
Don't use finely grated, "powdery" parmesan cheese, as it doesn't work in this recipe.
The cheese cups can be prepared in advance and stored in an airtight container.
If you have any dip left, place in an airtight container and keep in the fridge for up to 3 days.
Avocado tends to brown when in contact with air. Although the taste won't be affected, the colour may change. Closing the jar and adding lemon juice slows this process down.
Ingredients
Directions
These delicious crab appetizers are flavoured with cream cheese and dill and served in small shells which make for easy serving and eating.
Preheat the oven to 200℃.
Scoop a tablespoon of grated parmesan cheese onto a baking tray lined with parchment paper leaving small gaps between each.
Create 5-7 cm circles and bake for 3-5 minutes or until lightly golden.
Remove from the oven and allow to cool for 1-2 minutes.
To create cheese bowls, carefully lift each cheese circle off the parchment paper using a spatula and press into a mini-muffin pan or over a small cup turned upside down to form a cup.
Allow them to cool down for at least 5 minutes until firm. Remove from the forms and set aside.
Meanwhile, prepare the filling. Halve, deseed and dice the avocado. Peel and mash the garlic, wash and chop the chives and halve the lemon.
Place everything into a bowl and mash it with a fork.
Add the crab meat, mayonnaise, grated parmesan cheese and cream cheese.
When done, spoon in the cheese cups and enjoy!
Don't use finely grated, "powdery" parmesan cheese, as it doesn't work in this recipe.
The cheese cups can be prepared in advance and stored in an airtight container.
If you have any dip left, place in an airtight container and keep in the fridge for up to 3 days.
Avocado tends to brown when in contact with air. Although the taste won't be affected, the colour may change. Closing the jar and adding lemon juice slows this process down.