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Recipe

Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 6 to 8

“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before the big meal.

Ingredients

  • 8 oz. jumbo lump crabmeat, picked over
  • 1-1/2 tsp. finely grated lemon zest
  • 3-1/2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 Hass avocados (14 to 15 oz. total)
  • 1/2 tsp. finely chopped red chile, such as Fresno; more for garnish, if you like
  • 1/3 cup mayonnaise
  • 1-1/2 tsp. tomato paste
  • 3/4 tsp. hot sauce, such as Tabasco; more to taste
  • 1/2 tsp. Worcestershire sauce
  • 24 thin slices baguette
  • 1 clove garlic, halved
  • 1 Tbs. chopped fresh dill

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 25
      Sodium (mg): 430
      Carbohydrates (g): 14
      Fiber (g): 3
      Sugar (g): 1
      Protein (g): 9

Preparation

  • In a medium bowl, gently toss the crab with 1/2 tsp. of the lemon zest and 1-1/2 Tbs. of the lemon juice. Season lightly with salt and pepper. Set aside.
  • In a small bowl, mash the avocado with another 1-1/2 Tbs. lemon juice and the chile; season well with salt and pepper.
  • In another small bowl, combine the mayonnaise, tomato paste, the remaining 1-1/2 tsp. lemon juice and 1 tsp. zest, the hot sauce, and Worcestershire. Season to taste with salt and pepper.
  • Position an oven rack 6 inches from the broiler and heat the broiler on medium. Toast the baguette slices on a rimmed baking sheet, flipping once, until lightly charred. Rub each toast with the cut side of the garlic clove.
  • To serve, spread some mayonnaise on each toast. Top with the avocado mash and the crab. Sprinkle with the dill and more chile, if desired, and serve.

Reviews

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Reviews

  • route66 | 11/13/2017

    Wonderful! The second time I made them I did not toast the baguette but cut each slice in half so they were bite size. We liked them better that way.

  • user-369206 | 01/15/2017

    These are A.M.A.Z.I.N.G. Made them for the holidays instead of crab rangoons and they were superb. Will definitely be one of my holiday traditions going forward.

  • bellaginger | 11/25/2016

    Delicious! The best crab appetizer I have ever made. Prepped all the components earlier in the day & toasted the baguette slices and put together right before guests arrived. Pretty on a platter and everyone loved them. A keeper!

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