Crab and Avocado Crostini

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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!

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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.

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So yummy! Can use regular lemon or immitation crab...huge hit. Have made lots of times!

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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.

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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.

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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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I was looking for a different appetizer to make for a dinner party and found this recipe,it sounded interesting. While everyone at the party liked it, I found that it was not over the top great. I thought it was a bit bland -- it needed something to "kick it up". I added a little more salt and pepper, that helped some but it needed something else. I would make this again but have to find the spice that will raise the bar on it. When I spend so much money on a dish (and this one was expensive, I want it to be over the top fantastic!!

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love this dish great texture its crunchy and soft umm amazing thank u for another amazing recipe

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I made this yesterday for a party. It was really great. Several different people came to find me at the party to tell me how much they liked it! One of the reviewer's said it was too oily - just don't add all the dressing. At first I didn't salt it enough, added a little more and it came out fine. It says 'salt to taste' so there you are! Next time I may use a red or orange bell pepper just to brighten up the color a little bit. Maybe even a little parsley or cilantro. But, this is definitely a 'make again' recipe. Brian, thanks for making me look good!

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This is so good!!! I didn't have the yellow pepper so I used some celery and extra white pepper. I had some leftover good Italian bread for the crostini but we all could have eaten the whole bowl with nothing else. Thank you Brian. I love the show.