The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1369261
MINI CRAB AVOCADO TOAST Recipe by Gerard Craft of Food&Wine MAKES 8 SERVINGS TOTAL INGREDIENTS: • 2 tablespoons extra-virgin olive oil, plus more for brushing • Slices of grilled crusty bread, sourdough, french baguette • 2 Hass avocados • Salt and cayenne pepper • 4 ounces lump crabmeat, picked over • 1 tablespoon chopped fresh mint • 2 teaspoons fresh lime juice DIRECTIONS: 1. Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. 2. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. 3. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp. 4. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. 5. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. 6. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away Suggested Wine Pairing Accompany sweet crab with a bright, minerally white. • California Sauvignon Blanc • Dry Riesling • Spanish Cava V U E N J .C O M 135