Crab and Avocado Crostini
Difficulty: Simple
Serves: 6
Nutritional Info Per Serving
Serving Size: 1 of 6
Calories: 380
Total Fat: 22 g
Saturated Fat: 3 g
Carbs: 34 g
Dietary Fiber: 4 g
Sugar: 4 g
Protein: 14 g
Cholesterol: 37 mg
Sodium: 519 mg
Total Time: 28 minutes
Preparation: 20 minutes
Cooking: 8 minutes
Ingredients
- 1 narrow French baguette or ficelle loaf
- 3 tablespoons olive oil, plus 1/4 cup extra
- Juice from 1 Meyer lemon
- Kosher salt and freshly ground black pepper
- 1 yellow bell pepper, seeded and diced
- 1 ripe avocado, pitted and diced
- 1 shallot, minced
- 8 ounces lump crab meat
Directions
- Preheat the oven to 400F (200C).
- Slice the bread into 1/2-inch pieces. Brush each slice lightly with 3 tablespoons of the olive oil, arrange on a baking rack set over a sheet pan, and toast for about 8 minutes or until just golden. Remove and let cool.
- In a wide bowl, whisk together the Meyer lemon juice, the remaining 1/4 cup olive oil, and salt and pepper to taste to make a vinaigrette.
- Add the diced yellow pepper, avocado, minced shallot, and lump crab meat to the bowl and toss gently to combine, taking care not to break up the crab too much.
- Spoon about a tablespoon of the crab mixture onto each toasted bread slice and arrange the crostini on a platter for serving.
