Recipes that don’t require any cooking at all, short of toasting some bread, are the perfect recipes for the weekend. Don’t you think? This post is for everyone out there that loves avocado toast just as much as I do, and at the same time, for anyone who rolls their eyes at avocado toast as well. Let’s face it, it’s everywhere and we probably all talk about it way too much, so I don’t blame you. But don’t worry, this isn’t your every day run of the mill avocado toast. There are no instagram worthy fried or poached eggs on top. We’re stepping up our game this time around because it’s St. Patrick’s Day today, and because it’s finally the weekend, and let me tell you that after a looooong work week, this is a much needed treat that requires all but 10 minutes, if that, to put together. Did I mention there is no cooking involved? It’s the perfect appetizer, starter, snack or even a light lunch or dinner for when you’re just too tired to cook or even eat. Too tired to eat, that’s a thing. Help me Cheers to the Weekend with this Avocado Crab Toast. You bring the cocktails and I’ll bring the toast. Deal? Deal.
Let’s start by toasting the bread. It wouldn’t be toast without bread, right? Arrange the bread pieces on a baking sheet and drizzle with olive oil. Place under the broiler and toast until golden brown, about 1 to 2 minutes. Keep a close watch so that it doesn’t burn. Flip over and drizzle with more olive oil and toast the second side.
**Note: You can use whatever hearty bread loaf you like. Some thing seeded, or wheat. I used a French loaf and cut it into thick slices and then cut each slice in half.**
While the bread cools, mash the avocados in a medium bowl, with some lime juice, salt, pepper, and a bit of crushed red chili flakes, just to give that layer a bit of a kick. You won’t really taste the spice, as the lime juice and the fat from the avocado will cut through it. It’s mostly just for flavor.
Now let’s turn our attention to the crab part of our avocado crab toast. We’re using a container of jumbo lump crab meat. A couple things about crab meat in a container. Don’t get it from a can like you would tuna, that won’t work here. Do get a plastic little tub that is sealed. Check the date on it, and make sure it’s fresh. I know it’s a splurge, but it’s well worth it. Pick through the crab meat, breaking it up with your fingers into a bowl, checking for any pieces of shell that might still be in there. No one wants to bite into that. Stir it lightly (so it doesn’t break up too much) with lime juice, salt, pepper, fresh mint and fresh cilantro.
To assemble the toast, spread each piece of toasted bread with avocado. Then top with a generous amount of the crab meat mixture. Then top off with a few very thin slices of jalapeño, radish and a sprig of fresh cilantro.
**Note: Make sure to slice the jalapeños very thin so that they’re you’re not biting into a large chunk of a pepper. If you’re not one for spice, you can omit it altogether and just top it with radish and cilantro.**
Because of the avocado and because of the crab, these should definitely be eaten the day you make them. Only assemble what you know you’re going to eat. If you try to keep any leftovers, the bread will get soggy, the avocado will brown and the crab won’t be fresh anymore. These toasts are so good that I feel like you won’t have to deal with leftovers though.
I love this recipe, especially for parties or gatherings, as a starter or appetizer because they look really fancy, but take no time at all. Toasting bread is as hard as it gets. You can even use a thin french baguette and serve this as a small crostini for a party!
If you’re looking for an appetizer this weekend, or just a light lunch make sure you keep this recipe in mind. Who says you can’t splurge on some crab meat and put it on some everyday run of the mill avocado toast. Let’s step up our avocado toast game and Cheers to the Weekend together!
- 1 large french loaf or baguette
- 3 tablespoons olive oil
- 3 medium avocado
- 2 limes, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red chili flakes
- 1 (8-ounce) container lump crab meat, picked through for any shells
- ¼ cup fresh mint, chopped
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 1 medium jalapeño, thinly sliced
- 2 radishes, thinly sliced
- Preheat broiler.
- Cut the loaf into 1-1/2 inch slices and then cut each slice in half. Arrange the pieces of bread on a baking sheet and drizzle with half the olive oil. Place under the broiler and toast until golden brown, about 1 to 2 minutes on the first side. Watch it carefully so that it doesn't burn. Flip over and drizzle with the remaining olive oil. Return to the broiler and toast the second side for another 1 to 2 minutes. Allow to cool.
- Meanwhile, in a medium bowl, mash together the avocado, 1 tablespoon lime juice, ½ teaspoon salt, ½ teaspoon black pepper, and red chili flakes with a fork until smooth. Set aside.
- In another bowl, carefully mix together the crab meat, mint, cilantro, remaining salt, remaining pepper, and remaining lime juice until evenly combined.
- To assemble the toasts, spread each piece of bread with avocado, top with a generous amount of the crab mixture and then top with a few slices jalapeño, a few slices of radish and a sprig of fresh cilantro. Finish off with a touch of coarse sea salt on top. Enjoy!