Newest Recipes
Crab and Avocado Crostini
Summary
| Yield | |
|---|---|
| Source | Chef Bill |
| Prep Time | 20 minutes |
| Recipes | Gluten-Free Appetizers |
Description
This is an easy to make, great tasting appetizer.
Ingredients
- 1⁄2 lb fresh crab meat
- 1 avocado
- from one lemon
- 2 ds tabasco
- 1⁄2 french bread loaf
- 1⁄4 c olive oil
- 1 t garlic powder
- 1⁄4 t salt
- 1⁄8 t ground black pepper
Instructions
Preheat the oven to 400°.
Cut the French bread into 1/2 inch slices, making approximately 25-30 pieces. Combine the olive oil, garlic powder, salt and pepper. Brush it onto the bread slices, and place the bread on an ungreased sheet pan. Bake in the oven for 5-8 minutes, or until the bread is slightly golden brown. Remove from oven, and cool to room temperature.
Mash the avocado (after you've removed the skin and pit), and combine with the crabmeat, lemon zest, two shakes of Tabasco, and salt to taste.
Spread the crab mixture on the garlic toast, and serve!
Makes 25-30 appetizers
Notes
- If you are using this as a gluten-free appetizer, substitute the crostini for gluten-free crackers, endive or celery.
- Try (try really hard!) to only use fresh crab meat. The canned will not be as flavorful.
News & Events
Thank you for making 2009 such a great year for my classes and public appearances. From Harbor Sweets, to Different Drummer's Kitchen to What's Cooking Kids to the Great Chefs for Jimmy, for the Jimmy Fund, to the Boston Wine Expo, to the Rays of Hope, and much more.
2010 is looking even better! Starting in January, I'll be doing classes at the famous cooking school at Stonewall Kitchen in York, ME. And I'll be back with the Great Chefs for Jimmy, the Boston Wine Expo, and more. So make sure you check back for details soon. It'll be a fun year!
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