Dinner Tonight: Crab and Avocado Sandwich

Name: Dinner Tonight: Crab and Avocado Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 anaheim chile, stemmed, seeded, and diced; 3 ripe avocados, pits removed, and diced; 237 milliliters fresh cilantro, chopped; 2 garlic cloves, halved; 2 Juice from limes; 473 milliliters lump crab meat; 12 slices multigrain bread; 1 Tbsp olive oil; 6 servings Salt; 1 sweet onion, minced

You can never have too many main course recipes, so give Dinner Tonight: Crab and Avocado Sandwich a try. This recipe serves 6. One portion of this dish contains about 20g of protein, 19g of fat, and a total of 392 calories. A mixture of anaheim chile, salt, juice of lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

In a medium-sized bowl, combine the onion, cilantro, avocados, chile, and lime juice.

Ingredients you will need

Lime Juice

Avocado

Cilantro

Chili Pepper

Onion

Equipment you will use

Bowl

Add a teaspoon of salt and lightly mash the ingredients together.

Ingredients you will need

Salt

Toast the bread. While still warm, rub each slice with some garlic and drizzle with a little olive oil.

Ingredients you will need

Olive Oil

Garlic

Bread

Toast

Dry Seasoning Rub

On half of the slices of toast, spread the guacamole mixture on one side, and top with some crab meat.

Ingredients you will need

Crabmeat

Guacamole

Spread

Toast

Place the remaining slices of toast on top of each. Slice sandwiches in half and serve.

Ingredients you will need

Toast

Equipment

Bowl

Ingredients

Servings:

anaheim chile, stemmed, seeded, and diced 3

ripe avocados, pits removed, and diced 237milliliters

fresh cilantro, chopped 2

garlic cloves, halved 2

Juice from limes 473milliliters

lump crab meat 12slices

multigrain bread 1Tbsp

olive oil 6servings

Salt 1

sweet onion, minced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.