Crab toasts

Crab toasts
  • Serves icon Makes 18
  • Time icon Hands-on time 25 min

This easy canapé recipe made with crab and avocado is the perfect way to start a dinner party.

Nutrition: per serving

Calories
89kcals
Fat
6.7g (1.1g saturated)
Protein
2.2g
Carbohydrates
5g (0.4g sugars)
Fibre
0.6g
Salt
0.2g
Calories
89kcals
Fat
6.7g (1.1g saturated)
Protein
2.2g
Carbohydrates
5g (0.4g sugars)
Fibre
0.6g
Salt
0.2g

Per toast

Ingredients

  • 8-10 slices good quality white bread (the team used sourdough)
  • Olive oil for brushing
  • 1 ripe avocado
  • Finely grated zest and juice ½ lemon, plus extra juice
  • 100g brown crabmeat (see our how-to video below)
  • ½ red chilli, deseeded and finely chopped
  • 80g mayonnaise
  • Small bunch fresh coriander, chopped, plus extra to garnish

Method

  1. Heat the oven to 200°C/fan180°C/ gas 6 and put a baking sheet inside to heat up. Using a 3cm cookie cutter, stamp out 18 circles from the bread. Flatten slightly, brush with oil, then toast in the oven for about 5 minutes or until golden and crisp.
  2. Stone and peel the avocado, then mash with the zest and juice of 1⁄2 lemon, the crab, chilli, mayo and coriander. Season to taste, then add more lemon juice if it’s too rich. 
  3. Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve. Top the toasts with the crab mixture and a sprig of coriander. 

delicious. tips

  1. Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve.

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