1 Video | Photo: Crab and Avocado Crostini Recipe
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 crabmeat
Directions
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. Set aside.
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.
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By Julesssss
on February 24, 2013
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Unfortunately Meyer lemons aren't available at my grocer, but since they are a cross between a lemon and a mandarin orange, I just use a regular lemon and a couple teaspoons of orange juice to add the sweetness. These are so delicious and easy, and make an elegant presentation for a luncheon or as an appetizer. The key is to use good quality crabmeat, the cheap canned stuff has no flavor. I have also made this with shrimp and its equally delicious, but the pairing of the crab with the avocado is divine. Seasoning is the key, and although the recipe is great "as is" it never hurts to experiment, adding some chopped cilantro kicks up the flavor profile. Thanks Brian for a great recipe!
By FLSnowbird
Naples, FL
on August 05, 2012
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Huge hit at the beach party! After reading the reviews I was a little nervouse serving to hubbys bosses so I tweeked a little: Added a couple Tbs fresh cilantro, switched to Lime and its zest, and some old bay seasoning. I also rubbed the crostini with a garlic clove and jalapino for some kick prior to baking.
By dfdf33_9210431
Imperial, PA
on June 12, 2012
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So yummy! Can use regular lemon or immitation crab...huge hit. Have made lots of times!
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