Fine Cooking Magazine - November/December 2020

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

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.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Crabmeat
IN THIS RECIPE
Lemons
IN THIS RECIPE
Black Peppercorns
FEATURED
Chinese Black Rice

Reviews

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Reviews (3 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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What We're Cooking Now

Name: Crab Toasts with Smashed Avocado and Bloody Mary Aïoli
Yield: 6 to 8 servings
Cuisine: British
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