Crab and Avocado Toasts

Crab and Avocado Toasts

Crab and Avocado Toasts

Recipe created by Molly Anderson

The sweet crab and buttery avocado in this recipe pair perfectly with Joseph Phelps Chardonnay, Freestone Vineyards.

Makes 20-24 toasts

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3 tablespoons extra-virgin olive oil

1 baguette
2 Hass avocados, halved and pitted
pinch of cayenne
8 ounces lump crabmeat
1 tablespoon chopped fresh mint
1 shallot, finely minced
juice of 1 lime
salt and freshly ground black pepper
2 small radishes, sliced into thin half-moons

Preheat oven to 400 degrees F. Slice baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet in a single layer. Brush or drizzle with olive oil and sprinkle over a pinch of salt and pepper. Bake until lightly toasted, or about 8-10 minutes. Cool.

In small bowl, mash avocado. Add a pinch of cayenne. Season with salt and pepper.
In another bowl, combine the crabmeat, mint and shallot. Add lime juice, salt and pepper to taste.
Spread a thin layer of avocado on toasts. Top each toast with a spoonful of the crabmeat. Garnish with sliced radishes and serve immediately.