Mini Avocado Toasts with Soft-Boiled Quail Eggs and Crab Recipe
Introduction
These mini avocado toasts are a delightful bite-sized treat, combining creamy avocado, tender crabmeat, and perfectly soft-boiled quail’s eggs. Ideal for appetizers or light snacks, they offer fresh flavors and a beautiful presentation.
Ingredients
- 2 small wholewheat tortillas (40g)
- 1 tbsp cold pressed rapeseed oil
- 1 small ripe avocado
- ½ lemon, juiced
- 6 quail’s eggs
- Splash of white wine vinegar
- Pinch of smoked paprika
- 50g white crabmeat
- ½ lemon, zested
- 3 radishes, sliced
- Few dill sprigs
Instructions
- Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Cut each tortilla into 12 triangles. Brush each piece with rapeseed oil and sprinkle lightly with salt. Arrange on two baking trays.
- Step 2: Roast the tortilla triangles for 6-8 minutes until crisp, turning them halfway through cooking. Remove from the oven and let them cool completely.
- Step 3: Bring a pan of water to a simmer with the vinegar. Soft-boil the quail’s eggs for 2 minutes, then transfer them to a bowl of cold water to cool. Once cool, peel and cut each egg in half.
- Step 4: Mash the avocado in a bowl. Season with salt and pepper, then add the lemon juice to taste and mix well.
- Step 5: Combine the white crabmeat with the lemon zest in a separate bowl.
- Step 6: To assemble, spread the mashed avocado evenly on the toasted triangles. Top 12 pieces with half a quail’s egg each, then sprinkle with smoked paprika.
- Step 7: On the remaining toasts, place slices of radish and spoon over the crabmeat mixture. Garnish with dill sprigs before serving.
Tips & Variations
- For extra crunch, add finely chopped nuts or seeds on top of the avocado spread.
- Substitute crabmeat with cooked shrimp or smoked salmon for a different seafood twist.
- Use lime juice instead of lemon for a slightly different citrus note.
- Prepare the tortilla crisps a few hours ahead to save time; store in an airtight container to keep crisp.
Storage
These mini avocado toasts are best enjoyed fresh. Store any leftover tortilla crisps in an airtight container at room temperature for up to 2 days. The avocado topping and assembled toasts are not recommended for storage as the avocado will brown and the toppings become soggy. If needed, keep avocado mash separately in an airtight container with a squeeze of lemon juice to slow browning and use within 1 day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
You can make a vegan version by omitting the quail’s eggs and crabmeat. Replace the crabmeat with diced roasted vegetables or plant-based seafood alternatives, and use a tofu scramble or seasoned chickpeas instead of eggs.
How do I know when the quail’s eggs are perfectly soft-boiled?
Soft-boiled quail’s eggs require only about 2 minutes in simmering water. They should have firm whites with a slightly runny yolk. Using a timer is the best way to ensure perfect results every time.
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Mini Avocado Toasts with Soft-Boiled Quail Eggs and Crab Recipe
- Total Time: 25 minutes
- Yield: 24 mini canapés 1x
- Diet: Low Fat
Description
Mini avo toasts are delightful bite-sized appetizers featuring crispy wholewheat tortilla triangles topped with creamy mashed avocado and fresh ingredients like quail eggs, white crabmeat, radishes, and aromatic dill. These savory canapés combine healthy fats, protein, and vibrant flavors, perfect for parties or elegant snacking.
Ingredients
Tortilla Triangles
- 2 small wholewheat tortillas (40g)
- 1 tbsp cold pressed rapeseed oil
- Pinch of salt
Avocado & Egg Topping
- 1 small ripe avocado
- ½ lemon, juiced
- 6 quail’s eggs
- Splash of white wine vinegar
- Pinch of smoked paprika
Crab & Radish Topping
- 50g white crabmeat
- ½ lemon, zested
- 3 radishes, sliced
- Few dill sprigs
Instructions
- Preheat and Prepare Tortilla Triangles: Heat your oven to 200°C (180°C fan)/gas mark 6. Cut each wholewheat tortilla into 12 small triangles. Brush each triangle with cold pressed rapeseed oil and sprinkle lightly with salt. Arrange them in a single layer on two baking trays.
- Roast the Tortilla Triangles: Place the trays in the oven and roast the tortilla triangles for 6 to 8 minutes until they are crisp and golden. Make sure to turn them halfway through the roasting time for even crispness. Once done, remove from the oven and allow them to cool completely.
- Soft-Boil the Quail Eggs: Bring a pan of water with a splash of white wine vinegar to a gentle simmer. Carefully add the quail eggs and soft-boil them for exactly 2 minutes. Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Once cool, carefully peel the eggs and cut each in half.
- Prepare Avocado and Crab Mixtures: Mash the ripe avocado in a bowl, seasoning it to taste, and then stir in the juice of half a lemon to add freshness and prevent browning. In a separate bowl, combine the white crabmeat with the zest of half a lemon to infuse it with citrus aroma.
- Assemble the Mini Avo Toasts: Spread the mashed avocado evenly over all the toasted tortilla triangles. For 12 of the toasts, place one half of a soft-boiled quail egg on top, then sprinkle lightly with smoked paprika for an earthy smoky note. On the remaining triangles, top with sliced radishes and spoon over the lemon-zested crabmeat. Garnish these with fresh dill sprigs for a delicate herbal finish.
Notes
- The tortillas should be thin and crisp after roasting to provide a perfect crunchy base for the toppings.
- Using quail eggs adds a delicate, rich flavor and an elegant size to the canapés.
- The lemon juice in the avocado mash not only adds flavor but also helps prevent browning.
- Soft boiling the eggs for 2 minutes yields a perfectly runny yolk; adjust time slightly if you prefer firmer yolks.
- These canapés are best served fresh to maintain the crispiness of the toasts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Keywords: mini avo toasts, quail egg canapés, crabmeat appetizers, healthy snacks, wholewheat tortilla bites
