Ingredients SPICY CRAB SALAD WITH PINK GRAPEFRUIT 150 gr finely chopped crab 1 stalk finely chopped celery 1 spring onion finely chopped 2 tbsp mayonnaise 1 tsp mustard 1 tbsp finely chopped parsley A few drops of lemon juice A few drops of Tabasco Salt, pepper Pink grapefruit supremes KATIKI CHEESE WITH FOREST FRUITS AND AEGINA PISTACHIOS 150 gr forest fruits 1 tbsp sugar 1 tbsp balsamic vinegar 200 gr katiki cheese A few raw Aegina pistachios, crushed TAGS APPETIZERS CELERY APPETIZERS CHRISTMAS Ingredients SPICY CRAB SALAD WITH PINK GRAPEFRUIT 150 gr finely chopped crab 1 stalk finely chopped celery 1 spring onion finely chopped 2 tbsp mayonnaise 1 tsp mustard 1 tbsp finely chopped parsley A few drops of lemon juice A few drops of Tabasco Salt, pepper Pink grapefruit supremes KATIKI CHEESE WITH FOREST FRUITS AND AEGINA PISTACHIOS 150 gr forest fruits 1 tbsp sugar 1 tbsp balsamic vinegar 200 gr katiki cheese A few raw Aegina pistachios, crushed Instructions CANAPES WITH CRAB SALAD Place the crab, celery, spring onion, and parsley in a bowl. In a small bowl, mix the mayonnaise, mustard, lemon juice, Tabasco, salt, and pepper, then add to the crab mixture. Stir and distribute the mixture onto the canapé bases, garnishing each with a pink grapefruit supreme. CANAPES WITH KATIKI CHEESE Reserve a few fruits for serving and place the rest in a pan. Add the sugar and balsamic vinegar and cook for 5 minutes until the sauce thickens. Let cool. Spread katiki cheese on the bases (crackers, small bread, or puff pastry in various shapes), top with some fruits and sauce, and sprinkle with crushed Aegina pistachios. Tips Serve the platter of canapés alongside a cocktail to welcome your guests. TAGS APPETIZERS CELERY APPETIZERS CHRISTMAS
