Lump Crab Toast with Avocado and Tomatoes

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
Chef’s notes

I’ve heard there are two kinds of people in this world—those that crack 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

  1. 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.

  2. 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

  1. 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.
  2. Stir in the chopped herbs. Taste and adjust with a little more oil if desired.
  3. 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.
Chef’s notes

I’ve heard there are two kinds of people in this world—those that crack 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

  1. 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.

  2. 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

  1. 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.
  2. Stir in the chopped herbs. Taste and adjust with a little more oil if desired.
  3. 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

Recipe by: Danielle Prewett
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
Chef’s notes

I’ve heard there are two kinds of people in this world—those that crack 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

  1. 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.

  2. 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

  1. 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.
  2. Stir in the chopped herbs. Taste and adjust with a little more oil if desired.
  3. 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.