fbpx

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

Print Grocery List Print Recipe
Serves: 6 Total Time: 18 minutes

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

1

Preheat the oven to 400 degrees F.

2

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.

3

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste.

4

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.

5

Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

 

Add to Recipe Box

Newsletter

You Might Also Like

No Comments

Leave a Reply

s2Member®