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 halloweengirl60...
Elkridge, 60
on March 31, 2012
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Absolutely delicious and easy to prepare! Great for a fresh tasting appetizer. I've made these several times and never been disappointed.
By drfugawe
Coquille, Oregon
on December 26, 2011
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These ratings are deserved! This is a super combo of good flavors - we're lucky enough to live in dungeness crab country, and we're always looking for new ways to use it - this is a winner. Couldn't get a Myer lemon, so used a reg one, but used the zest too (never waste the zest!. Subbed onion for shallot, and a red pepper for yellow - I think Brian's dice is too course, the mix will stay on the crostini better if everything is diced smaller (except the crab of course. And don't get an over-ripe soft avocado for this - you need a firm one, and the taste of a just under-ripe firm avocado IS different from one that is soft and ripe - firm is better here, not crisp, just firm!
This is the kind of dish that responds well to a goodly dose of salt - don't be shy there - we served these with a cold, crisp, medium dry German Riesling, and for a few minutes, we thought we were in heaven.
By mj sydney
Sydney Australia
on September 08, 2011
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I would rate this 3 stars as it is written, but 5 stars with minor changes. I don't know what a meyer lemon is, and I thought lime would be good, so I started out by using a lime instead of lemon. With just that one change I tried it and it was very boring, so I added the zest of one lime and it was way better. I added about a half bunch cilantro chopped and then it was 5 stars! it also looked better with the cilantro in it. Everyone loved it!
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