These Crab and Avocado Toasts are a real treat. You can call them crostinis if you really want to impress! They are so easy to make especially when you buy cooked crab meat like I do. Someday I’ll tackle cooking crab but not just yet.
I first had this combination of flavours at the Tannery and I have been making different versions of it since. I made these as canapes for a party before. It is quite an easy one to do for a crowd. I simply used a mini baguette and cut it into thin rounds before toasting so that they can be eaten in one bite. Once put together they don’t keep for too long – a couple of hours max. I would recommend making all the different elements and storing them separately before assembling. Make sure they are at room temperature when serving.
Two of these make a lovely light lunch. If you want a more substantial meal, serve with a fresh pea soup and the flavours will really complement each other.
Useful tips & links:
- Play around with the filling, you could add tomatoes for sweetness or radishes for extra crunch.
- Herbs such as dill, tarragon or even parsley would work well here. I’ve gone with a little watercress to garnish as I like the mild peppery flavour.
- This recipe would also work well on my Guinness Brown Bread.
- If you are braver than I am and like the stronger flavour of brown crab meat, have a look at Caitríona’s Brown Crab Salad
Crab and Avocado Toasts
- ½ a baguette
- Olive oil
- Salt and black pepper
- 120g of cooked white crab meat
- 1 large avocado
- 1 medium red chilli
- 2 tbsp of creme fraiche
- 2 tsp of lime juice, roughly the juice of half a lime
- Fresh dill, tarragon, parsley or watercress
- Start by making the little crostini or toasts. This can be done ahead and they can be stored in airtight container. Preheat the oven to 180c/160c fan/gas mark 4. Line a baking sheet with parchment paper. Slice the baguette into 6 pieces approx 2cm thick. Drizzle a little olive oil on both sides of the bread and season with salt and pepper.
- Bake in the oven for 7-10 minutes or until both sides are a nice golden brown colour. Turn them half way through cooking. Remove and allow to cool.
- Remove the flesh from the avocado and mash it well with a fork. Season with salt and pepper and stir through the lime juice.
- De-seed and finely chop the chilli and add half to the avocado mix. Add 1 tablespoon of the creme fraiche and mix it well together. Taste to see if you want to add more seasoning or chilli or lime juice.
- Pick through the crab meat to make sure there are no pieces of shell. Add the second tablespoon of creme fraiche just to loosen the crab. Season with a little salt and nice amount of pepper.
- Spread a spoon of the avocado onto the cooled toasts. Don’t make it too thick as the crab is the star of the show. Divide the crab between the toasts, top with a little more of the chilli and some watercress.