Crab Dip Canapés with Quinoa Tostadas

Sometimes a recipe in a book looks great but doesn’t really come alive until you see it being cooked, made it yourself or tasted it when someone else has made it. Well that happened to me with this recipe. I have the In The Mix cook book and often drool over the recipes and don’t get the time to try them as much as I would like to. But this week on the Morning Show they had a cooking segment and cooked the Tostadas recipe out of it and I had a ‘wow’ moment and just had to try them converting to suite the Failsafe Diet of course. They looked so easy and tasty and I can say that they were!

Fresh crab is suitable to have on the Failsafe diet (see notes below) and it is something that Miss 3 loves (I think she has expensive taste… scallops and crabs!). But I wanted to try to create a dish that is suitable for adults, and you wouldn’t be able to guess that it’s Failsafe! These are a perfect canapé for a party or to serve before a dinner. The tostadas suit a more mature taste bud, all the adults I got to sample them loved them, but the kids preferred to have the dip on jatz. I have an idea on a more child friendly version of the tostada that I hope to bring to you soon.

Domestic Diva - Crab Dip Canapés with Quinoa Tostadas

Crab Dip

1 clove garlic
Fresh chives
110g Philly cheese
20g Maple syrup
35g fresh crab meat
Extra crab meat for garnish
Chives to garnish

Add garlic and chives to Thermomix bowl. Chop on speed 8 for 10 seconds. Scrape down sides and give another chop on speed 8 for 10 seconds.

Add philly cheese and maple syrup. Mix on speed 3 for 10 seconds. Scrape down sides and mix for another on speed 3 for another 10 seconds.

Add crab and mix on reverse speed 2 for 10 seconds or until crab is gently mixed into the cheese.

Notes: I kept the crab meat from the claws aside to use as the garnish on top.

The Crabs for the dip

Tostadas

100g Red quinoa
5g poppy seeds
10g Psyllium husks
90g cold water, plus extra to sprinkle on the dough
1/2 teaspoon salt
1 teaspoon garlic salt

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place quinoa and poppy seeds into Thermomix bowl and mill 30 sec on speed 9. Scrape down sides of bowl.

Add Psyllium husks, salt, garlic salt and water and mix for 6 sec on speed 6, or until you can form it into a ball with your hands.

Place 3 tablespoons of mixture on to the ThermoMat and squeeze together with your hands to combine. Place a sheet of baking paper on top and roll out with a rolling pin to 1-2mm thick. Sprinkle the dough with a little water if it becomes too dry to work with. Use cookie cutter shapes or the measuring cup from the TM 31 to cut out the tostada shapes and place on the prepared baking tray. Repeat until all dough has been used.

To use all the quinoa mixture, place discarded dough that has been rolled back into the Thermomix bowl and mix on speed 6 for 6 seconds to reform the dough, and continue rolling.

Bake for 5 – 7 minutes, or until they start to go crisp. Remove from oven and allow to cool before serving.

Notes: Keep Tostadas in an air tight container or they will go soft.

 

To serve

Serve tostadas with a teaspoon dollop of the Crab Dip on top, place a piece of the fresh crab meat on top of the dip and garnish with the chives.

Domestic Diva - Crab Dip Canapés with Quinoa Tostadas

 

Notes: Info from Fed up web site on seafood – Fish and seafood must be very fresh, best eaten within 12 hours of catch or frozen and eaten within 2 weeks (in my experience, supermarket fish and seafood is never fresh enough). White fish or seafood, e.g. snapper, barramundi, whiting, crab, lobster, oysters, calamari, scallops (but not salmon, tuna or prawns). Best from specialty fish shops, fishing co-ops and friends who fish, ask for the freshest and eat that day (Not suitable for your supervised elimination diet • for people who can tolerate moderate amines: fresh tuna, salmon, sashimi. For people who can tolerate all amines, frozen or canned fish including tuna, salmon or sardines in spring water or failsafe oils, e.g. John West sandwich tuna in canola oil, no flavours, no flavour enhancers, no olive oil. No prawns which contain sulphite preservatives, no imitation crab sticks, seafood salad mix or seafood extenders which contain flavour enhancers.)

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Comments

  1. Elizabeth says:

    Fantastic work. This is beautifully inspiring!

  2. I don’t eat crab but am going to try this with tuna

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