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Entries in Toasts (1)

Wednesday
Feb232011

Crab and avocado toasts

This is Week #8 of my 2011 cooking challenge! Click here to view all recipes from this challenge. 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 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, watch out.

 

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. 

Serve immediately!

Crab and Avocado Toasts

Crab and avocado...two of my FAVORITE ingredients, together in a delicious little appetizer! (Source: Food & Wine Annual Cookbook 2010)

Serves: 8

Total time: 30 min

Crab and Avocado Toasts

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 8 slices thin white bread
  • 2 avocados
  • Salt and cayenne pepper
  • 4 ounces lump crabmeat (or chopped imitation crab meat)
  • 1 tablespoon chopped mint
  • 2 teaspoons fresh lime juice
Instructions:
  1. Preheat oven to 350 degrees F and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
  2. Halve the avocados and scoop out their flesh into a small bowl. Use a fork to mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.