California Avocado & Crab Toast
|6||Fresh California Avocado*, peeled and seeded|
|1 1/2||crab meat|
|Aioli, (recipe follows)|
|3||serrano chiles, thinly sliced|
|1 1/2||tsp.||toasted black sesame seeds|
|3||small baby turnips, thinly sliced|
|Extra virgin olive oil, as needed|
|Salt and pepper, to taste|
|Aioli (Yield: 3/4 cup)|
|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.
- Mash the avocados in a bowl with the lime juice. Add salt to taste. Set aside.
- Brush bread slices with olive oil and sprinkle with salt and pepper. Grill or toast the bread slices.
- 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.