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Crostini with Avocado, Crab, and Flake Salt

Photo: Iain Bagwell; Styling: Rachael Burrow

Hands-on time 20 mins
Total time 20 mins

Makes 12 servings

Top baked bread slices with mashed avocado and crab to make this tasty appetizer.  


  • 1 French bread baguette, cut into 1/2-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe avocado
  • 1 teaspoon finely minced fresh garlic
  • 1/2 shallot, finely minced
  • 1 1/2 tablespoons fresh lime juice, divided
  • 1 teaspoon flake sea salt, divided
  • 8 ounces lump crabmeat, picked
  • 1/4 teaspoon dried crushed red pepper

How to Make It

  1. Preheat oven to 375°. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.

  2. Mash avocado in a medium bowl using the back of a fork. Add garlic, shallot, 1/2 tablespoon lime juice, and 1/2 teaspoon salt; stir well to combine.

  3. Combine crabmeat, red pepper, and remaining 1 tablespoon lime juice in a medium bowl; toss gently to combine.

  4. Spread avocado mixture evenly over toasts. Top evenly with crab mixture; sprinkle evenly with remaining 1/2 teaspoon salt.