California Avocado & Crab Toast

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Serves: 12
  Fresh California Avocado*, peeled and seeded
Tbsp.  lime juice
1 1/2    crab meat
    Aioli, (recipe follows)
12    slices bread
  serrano chiles, thinly sliced
1 1/2  tsp.  toasted black sesame seeds
  small baby turnips, thinly sliced
    Extra virgin olive oil, as needed
    Salt and pepper, to taste
    Aioli (Yield: 3/4 cup)
3/4    mayonnaise
Tbsp.  lemon juice
Tbsp.  lemon zest
1 1/2  tsp.  microplaned/grated garlic

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Aioli: Mix all ingredients together. Set aside.


  1. Mash the avocados in a bowl with the lime juice. Add salt to taste. Set aside.
  2. Brush bread slices with olive oil and sprinkle with salt and pepper. Grill or toast the bread slices.
  3. Divide the mashed avocado between the slices of toast. Top each with 2 oz. of crab meat, followed by 1 tablespoon of the aioli on each. Garnish each toast with the sliced Serrano pepper slices, turnip slices, black sesame seeds, and a drizzle of olive oil. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

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Chef Jeff Stout, Orchard City Kitchen, San Jose, CA

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