This is Week #8 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.
I frequently find myself eating imitation crab meat straight from the package as I stand in front of the refrigerator, door wide open. Another thing I frequently find myself doing is eating the flesh of an avocado with a spoon, straight out of the peel as if it is my little bowl. So, yes, I'm a bit barbaric when it comes to eating. I'm not ashamed. When I snack, I don't want to waste time with bowls or plates!
While I prepared this super simple appetizer, it was hard for me to keep from snacking on its main ingredients. But I held back! Once it was done, though, some serious devouring occurred.
Preheat your oven to 350 degrees F. Lightly brush a baking sheet with olive oil.
Place 8 slices of thin white bread on a cutting board. Using a biscuit cutter, stamp 4 rounds out of each slice. Or, do what I did, and cut 1 round out of each slice with a scissors. I liked the idea of a bigger, bruschetta-esque snack.
Place the rounds on the baking sheet and lightly brush them with olive oil.
Toast in the preheated oven for 15 minutes, or until the bread slices are lightly golden and slightly crisp.
Use a fork to mash the flesh from two Hass avocados in a small bowl. Add salt and pepper, to taste.
In a different small bowl, stir together:
4 oz. lump crabmeat, picked over
1 tablespoon fresh mint, chopped
2 teaspoons fresh lime juice
Spread the mashed avocado on the toasts and top with the crab mixture.