Avocado and Crab Crostini

Sweet crab and creamy avocado on top of a crunchy crostini.  This is my go-to appetizer when I don't have a lot of time, but need something that will please a crowd.

Avocado and Crab Crostini

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Total Time: 18 minutes
Servings: 6


  • 1 loaf ficelle or thin French baguette
  • 3 tablespoons  olive oil, plus 1/4 cup
  • 1 Meyer lemon, juiced
  • Salt and fresh ground black pepper
  • 1 yellow pepper, seeds removed and diced
  • 1 avocado, halved, pitted and flesh diced
  • 1 shallot, finely diced
  • 8 ounces  lump dungeness crabmeat


  • Preheat the oven to 400 degrees F.
  • Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
  • In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste.
  • When ready to serve, add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat.
  • Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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