Avocado and Crab Crostini
ByLisa
Updated on
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.
Ingredients
- 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
Instructions
- 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!
