Crab Avocado Toasts

I found a recipe today on one of my favorite food blogs that looked so good I had to make it! I absolutely love Pip & Ebby's food blog! Not only are there some great recipes, but the photography is incredible!! I stumbled across this recipe for Crab and Avocado Toast on their site earlier today and decided that I needed to make it as soon as possible. Did you ever just see something and HAVE TO make it? Well, that's pretty much what happened here. I'm so glad that I did!! I changed up a couple of things, but it is pretty close to the original recipe.

Crab and Avocado Toast

• 6 slices thin Italian bread or 8 slices french baguette ***see notes below***
  
• 2 Hass avocado, pitted/scooped and mashed
• 2 teaspoons fresh lime juice
• 2 teaspoons fresh mint, minced
• 4oz crab meat ***see notes below***
  
• parmesan shavings (optional)
• kosher salt
• pepper
• cayenne pepper
• 1 clove garlic
• olive oil

Preheat oven to 350 degrees

Brush the bread with a little olive oil and sprinkle with salt & pepper. Bake in the oven just until lightly toasted, about 3-5 minutes.


While the bread is toasting, cut the avocados in half, remove the pits and scoop the flesh into a small bowl. Add kosher salt (I used about 1/8 tsp) and a pinch of cayenne to the avocado and mash it with a fork. In a second bowl, combine the crab meat with the lime juice and mint. I actually added the lime and mint right in with the avocado to help keep the browning at at bay, but you can do it either way you want to.

When the toast is done, rub the garlic over the warm toasted bread. This will give your toast some really great flavor!

Spread each of the pieces of toast with some of the avocado and then top with the crab meat and a little of the parmesan cheese.

This was an incredible appetizer and it was super easy to make!

Enjoy!!!

***note*** I normally would use baguette bread, but when I went to the store the baguettes just didn't look good. They were hard as a rock and the Italian sliced bread looked like the better choice for me today. Also, the original recipe used imitation crab meat. If you want to use that you absolutely can, but I just prefer to use real crab meat.