Crab and Avocado Toasts

Crab and Avocado Toasts -A Cookbook Collection

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 - A Cookbook Collection
Served with Pea Soup for a nice light meal

Crab and Avocado Toasts

Makes 6

  • 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.


Crab and Avocado Toasts- A Cookbook Collection

8 thoughts on “Crab and Avocado Toasts

    1. Thank you Mimi! Although now is a good time for crab meat the pot I bought for this was actually from France. I assume it’s frozen before it hits the shops. It still tasted great. Can you even get frozen meat?

  1. Donna – those toasties/crostini look most delicious and worth a ‘copy’!!! 🙂 🙂 But, although we get a certain crab here but ………not for me. They are tiny and I can not deal with them. If I could get them at my Hypermarket like in London, cooked, cleaned, re-filled into their own shell, neatly white and dark meat separated = called “Dressed Crab” – oh yessssss, I could eat a lot of them 🙂 :). I will try with (tinned) tuna – wonder how this will turn out 🙂

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