Best 7 Lump Crabmeat And Avocado Crostini Recipes

CRAB CROSTINI WITH LEMON AND HERBS

Steps:

• With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

CRAB AND AVOCADO CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
• Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

HOT CRAB CROSTINI

Steps:

• Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
• Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
• Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.

AVOCADO CRAB CROSTINI

Steps:

• Combine crab, mayonnaise, green onion, cheese, pimento, lemon peel, lemon juice and garlic salt.
• To assemble: Top each toasted Baguette slice (or toasted cracker) with 3 tsp of the crab mixture.
• Place an avocado slice on top of each prepared "crostini".
• Repeat, preparing all crostini.
• Refrigerate until ready to serve.

CRAB AND AVOCADO CROSTINI

Steps:

• Preheat oven to 400. Slice the bread into 1/2-inch thick slices. Lightly brush with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• Meanwhile, in a large bowl whisk together the lemon juice, 1/2 cup of olive oil, and salt and pepper, to taste.
• Add the yellow pepper, avocado, shalllot and crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. top the bread slices with about a tablespoon of the crab mixture and serve.