Prep time
30 minutes
Cook time
5 minutes
Course
Small Bites
Skill level
Beginner
Season
Summer
Serves
4
I’ve heard there are two kinds of people in this world—those thatcrack crabs and eat as they go, and those who hoard all of the meat to devour at the end. I fall in the latter category and one of my favorite ways to enjoy a pile of lump crab meat is stacked on toast with avocado, fresh heirloom tomatoes, and a good dash of Old Bay seasoning!
I eat a few of these crab toasts for a simple dinner but they’re also great to serve as appetizers at your next gathering.
Ingredients
- 1 lb. lump crab
- Large ciabatta or sourdough loaf
- 1 large avocado, sliced thin or smashed
- 4 heirloom tomatoes, sliced into thin half moons
- Handful of sprouts or microgreens
- Old Bay Seasoning
- Fresh cracked pepper
Vinaigrette
- 1 small shallot, thinly sliced
- ¼ cup lemon juice
- ½ cup olive oil
- ¼ cup loosely packed herbs, finely chopped
Preparation
Preheat an oven to the broil setting. Slice the bread into 1/4″ slices. Drizzle with olive oil and sprinkle with salt and pepper. Spread across a sheet tray and broil for a couple of minutes, or until golden and toasted.
Assemble the toast by layering the avocado, tomato, sprouts, and a generous amount of lump crab on top of the ciabatta bread. Season everything with a light dusting of Old Bay, fresh cracked pepper, and a spoonful of the vinaigrette to taste.
Vinaigrette
- Squeeze fresh lemon juice into a bowl and add the shallots. Let them soak for 10 to 15 minutes then slowly drizzle in the olive oil, whisking continuously, until emulsified.
- Stir in the chopped herbs. Taste and adjust with a little more oil if desired.
- A short cut I use is to put everything in a jar and shake vigorously to mix. You can do this in advance and store in the fridge until ready.
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Lump Crab Toast with Avocado and Tomatoes
Prep time
30 minutes
Cook time
5 minutes
Course
Small Bites
Skill level
Beginner
Season
Summer
Serves
4
I’ve heard there are two kinds of people in this world—those thatcrack crabs and eat as they go, and those who hoard all of the meat to devour at the end. I fall in the latter category and one of my favorite ways to enjoy a pile of lump crab meat is stacked on toast with avocado, fresh heirloom tomatoes, and a good dash of Old Bay seasoning!
I eat a few of these crab toasts for a simple dinner but they’re also great to serve as appetizers at your next gathering.
Ingredients
- 1 lb. lump crab
- Large ciabatta or sourdough loaf
- 1 large avocado, sliced thin or smashed
- 4 heirloom tomatoes, sliced into thin half moons
- Handful of sprouts or microgreens
- Old Bay Seasoning
- Fresh cracked pepper
Vinaigrette
- 1 small shallot, thinly sliced
- ¼ cup lemon juice
- ½ cup olive oil
- ¼ cup loosely packed herbs, finely chopped
Preparation
Preheat an oven to the broil setting. Slice the bread into 1/4″ slices. Drizzle with olive oil and sprinkle with salt and pepper. Spread across a sheet tray and broil for a couple of minutes, or until golden and toasted.
Assemble the toast by layering the avocado, tomato, sprouts, and a generous amount of lump crab on top of the ciabatta bread. Season everything with a light dusting of Old Bay, fresh cracked pepper, and a spoonful of the vinaigrette to taste.
Vinaigrette
- Squeeze fresh lemon juice into a bowl and add the shallots. Let them soak for 10 to 15 minutes then slowly drizzle in the olive oil, whisking continuously, until emulsified.
- Stir in the chopped herbs. Taste and adjust with a little more oil if desired.
- A short cut I use is to put everything in a jar and shake vigorously to mix. You can do this in advance and store in the fridge until ready.