Avocado Cucumber Roll with Shrimp & Crab
If you are looking for that perfect bite size appetizer, you came to the right place. These shrimp appetizers has plumb juicy shrimp nestles around creamy avocado crab dip and rolled in a crisp slice of cucumber. Get ready to stop the press with this fancy appetizer, it is easy to prepare, with fresh dill weed and chives herb toppings.
Mouth watering Avocado Cucumber rolls is beyond delicious. These bite size appetizers are crisp, healthy, and refreshing. The creamy crab spread on the inside leaves your mouth craving for more.
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Quick Tips
This appetizer is designed to be eaten right away. I would not recommend storing for the next day. Due to the avocado in the spread it will begin to oxidize.
Ingredients Avocado Cucumber with Shrimp & Crab
6 toothpicks
1 8oz combo crab meat
6 jumbo shrimp
4oz cream cheese
1 tsp mince garlic
2 tsp finely chopped onions
1 tsp lemon juice
1 Tbsp butter
2 tsp old bay
2 tsp garlic powder
1 tsp basil
3 springs dill weed
6 chives
1 tsp parsley
1/2 cup mayonnaise
2 ripe avocados
1 cucumber
Let's Cook!
Over medium to high heat melt the butter and add the finely chopped onions and minced garlic. Cook until the onions and soft and translucent and the garlic is tender.
Add in the mayonnaise and cream cheese. Turn down the heat and blend all ingredients to a smooth creamy consistency.
Add in the combo crabmeat and lemon juice.
Add in the old bay, basil, parsley, and garlic powder. Fold gently not to break up the crab meat.
Cut the avocado and mash and stir until smooth. Add the avocado to the crab spread along with the dill weed.
Over medium heat melt butter in a frying pan. Clean and devein the shrimp. Cook the shrimp on one side and flip to cook on the other side until they and orange and firm.
Using a mandolin on the lowest setting 3mm slice 6 thin slices. Lay out the shrimp cucumber slices crab spread and shrimp.
Cut the largest part of the shrimp off because it will be too large to wrap. Spread a layer of crab spread along the cucumber strip. Roll the cucumber into a circle and seal the end with a toothpick. Leave enough room to slide the shrimp in and garnish with a sprig of dill weed and two stripes of chives.
Bon Appetit, ENJOY!
