Crab & Avocado: A Nice Match
There is nothing better than fresh lump crab meat, especially fresh caught off the Maryland shores, but I only get to sample that once a year, when our friends come back from Maryland after crabbing and make the world's best crab cakes.
Nothing but crab, no fillers. Amazing.
I always keep a can of Trader Joe's crabmeat in the fridge. It stays good (the pasteurized stuff) for like 2 years.
The canned stuff is fine in a pinch for making quick weeknight crab cakes or crab salad or crab canapes.
This was a quick and easy starter for a summer dinner out on the patio.
All you have to do is make the little bread toasts and the toppings and voila!
Crab & Avocado Toasts (adapted from Food & Wine magazine)
4 oz. crabmeat (fresh lump crabmeat is best, but the stuff in the can from Trader Joe's will do)
half of a fresh lime
1 tbsp of fresh chopped mint
salt & pepper
2 ripe avocados
First make the crabmeat mixture. Chop your crabmeat and squeeze w/ fresh lime juice, add salt, pepper and chopped mint.
Next bowl mash your 2 avocados w/ about a tbsp of kosher salt.
Spread your avocado mash on your toasts and top with the crabmeat mixture.
Garnish with some fresh chopped mint leaves.