A showstopping starter that is a tasty pairing of two of my favorite foods.

Directions

Prepare the Squares

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Line frozen puff pastry squares on a sprayed, Gefen Parchment-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.

3. Prepare the guacamole by placing all the ingredients in a small bowl. Mix together until completely combined.

4. In a small cup or bowl, prepare the Spicy Mayo by whisking together mayonnaise and Frank’s hot sauce until completely smooth.

5. Slice or dice the kani.

Assemble the Squares

1. Place a puff pastry square on a small appetizer plate. Drizzle with spicy mayo (optional).

2. Add a scoop of guacamole and kani slices. Drizzle spicy mayo over guacamole and kani dressing over the kani.

Credits

Photography: Lisa Monahan. Food Styling: Chani Nayman.

Recipe tags

Appetizers Fish Guacamole Hot sauce Individual portions Kani Mayonnaise dressing Puff pastry Shavuos Showstopper Spicy mayo Starter Sushi Sushi salad

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Malki Grunwald

2 years ago

Made it for sheva brochos. Subsitured the kani for salt beef. Was a complete showstopper and plates were polished off!

Dodi

2023 years ago

Perfect for Purim Seudah I made this for my Purim Seudah, and it was a hit. I left out the cornstarch in the kani dressing, because I believe cornstarch must be cooked, and I couldn’t figure out how to manage that from the recipe instructions. The dressing was a little thin, but it worked out great. Also–I forgot to put the guacamole on the first one, and it was still delicious without the guac. I think this would be a nice starter for Sheva Berachos also.