Crab-and-Avocado Toasts

Name: Crab-and-Avocado Toasts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 slices packaged thin white bread; 1 Tbsp chopped fresh mint; 2 Hass avocados; 2 teaspoons fresh lime juice; 113 grams lump crabmeat, picked over; 2 Tbsps extra-virgin olive oil, plus more for brushing; 8 servings Salt and cayenne pepper

Crab-and-Avocado Toasts is a dairy free and pescatarian recipe with 8 servings. One portion of this dish contains approximately 7g of protein, 12g of fat, and a total of 200 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of salt and cayenne pepper, mint, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 350 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.

Ingredients you will need

Olive Oil

Biscuits

Bread

Toast

Equipment you will use

Baking Sheet

Oven

In a small bowl, 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.

Ingredients you will need

Cayenne Pepper

Lime Juice

Avocado

Crabmeat

Mint

Salt

Equipment you will use

Bowl

Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.

Ingredients you will need

Avocado

Spread

Crab

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

8slices

packaged thin white bread 1Tbsp

chopped fresh mint 2

Hass avocados 2teaspoons

fresh lime juice 113grams

lump crabmeat, picked over 2Tbsps

extra-virgin olive oil, plus more for brushing 8servings

Salt and cayenne pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.