I’m interrupting your regularly scheduled morning routine of yawning, growling, scratching, showering and face-planting into a bowl of cereal to talk about crabs.

The good kind, not the… well… you know. The delicious kind that you suck out of claws and dunk in clarified butter and puree in bisque. The kind that shuffle sideways on the sand, pinchers high in the air. They’re kinda cute. Especially when you’re far away from them… or eating them.

I don’t really know how to find the words about crabs… mainly because I’m running on less than 4 hours of sleep after a straight up dance party and our own crab chasing on the beach ’til the wee hours of the morning. I’m exhausted and really old. In approximately 27 minutes I’ll start feeling like I’m about to die and do some of my own face-planting. But all you need to know is this: BUTTER.

Lots of it.

And if that’s not doable, combine it with some salty bacon and creamy avocado, because it’s like… reallllly good. Tomatoes too. I don’t really like them obviously, but I put them in there anyway to feel better about myself. Color is pretty. And bread is fun.

Avocado Crab Crostini

serves 4-6

1 pound of lump crab meat

1 avocado, pitted and chopped

1 cup of grape tomatoes, roughly chopped

4 slices of bacon, fried and crumbled

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

juice of one lemon

2 tablespoons olive oil

1 french baguette (mine was about 16 inches long)

Preheat oven to 375 degrees. Add one tablespoon of olive oil to a small bowl. Slice the baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 minutes, or until baguette rounds are toasty and golden in color. Set aside.

In a large bowl, combine crabmeat, tomatoes, bacon, avocado, tarragon, parsley, salt and pepper. Stir with a large spoon until the mixture is combined. Add in lemon juice and remaining olive oil, and continue to mix. The mixture will be somewhat “loose,” but as it sits the avocado will break down a bit and cause a more creamy texture.

Serve in a large bowl with multiple spoons and a plate of the baguette rounds.

On another note, I had some delicious She Crab soup on Monday night. A creamy, spicy, melt-in-your-mouth mishmash of smooth seafood… and a cluster of shells. Fail. I’d rather not chew my soup.

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107 Responses to “Avocado Crab Crostini.”

  1. #
    51
    Megly — June 15, 2011 @ 2:16 pm

    Oh yum – I need to make this!!

    Stupid question time: when you buy crab in the tubs, is it cooked already? Do you need to do any cooking prep work for this dish?

    Reply

    • Jessica — June 15th, 2011 @ 6:57 pm

      Nope, it is already all cooked! Look for lump crab meat. It is fairly pricey but delicious.

      Reply

  2. #
    52
    dani — June 15, 2011 @ 2:40 pm

    oh my god this is amazing. i’m from maryland, and i need to make this stat

    Reply

  3. #
    53
    leslie — June 15, 2011 @ 2:43 pm

    This looks absolutely amazing. I love anything with crab and am always looking for new ways to use it!

    Reply

  4. #
    54
    Amy @ A Little Nosh — June 15, 2011 @ 2:51 pm

    Wow. That looks amazing. I’m a Baltimore girl so anything with crab is a-ok with me!

    Reply

  5. #
    55
    Melissa @ Journey to Marvelous — June 15, 2011 @ 3:13 pm

    I’m not big into eating crab because I hate cracking shells and slurping out of claws. It’s too much work. But THIS I could get into. Very, very into.

    Reply

    • Jessica — June 15th, 2011 @ 6:57 pm

      I totally agree. Crab legs, chicken wings… those kinds of things are way too much work for too little food.

      Reply

      • mary — June 15th, 2011 @ 7:10 pm

        agreed !!!

  6. #
    56
    Kim in MD — June 15, 2011 @ 3:31 pm

    This looks amazing! Why did I have to suddenly develop a shellfish allergy three years ago? :-(

    Reply

    • Jessica — June 15th, 2011 @ 6:56 pm

      Bummer!

      Reply

      • Kim in MD — June 15th, 2011 @ 7:07 pm

        I know, right? It is especially cruel because I live in the heartland of blue crab country! :-( That’s ok…I chose life over crabs any day! :-)

        The good news is…I can usually substitute cooked tilapia, monkfish or white meat chicken for the crabmeat/shrimp or lobster in almost any dish. It’s not quite the same, but I can at least experience the other flavors of the dish! :-)

  7. #
    57
    Hayley @ Oat Couture — June 15, 2011 @ 4:18 pm

    Hi Jessica! I’ve just found your blog and have been looking through some of your posts… WOW you make great looking food!! Lot’s of new recipes for me to try so thanks! Will be back soon to read some more! :)

    Reply

    • Jessica — June 15th, 2011 @ 6:56 pm

      Thanks Hayley!

      Reply

  8. #
    58
    Sarah @ naturallydomestic — June 15, 2011 @ 6:05 pm

    I’ve always been wary of crab, but adding avocado and bacon, and suddenly I’m willing to try :)

    Reply

  9. #
    59
    bridget {bake at 350} — June 15, 2011 @ 6:21 pm

    Oh my goodness….I bet that is just fabulous! Hope you are getting some sleep and recovering from your dance party! ;)

    Reply

  10. #
    60
    mary — June 15, 2011 @ 7:10 pm

    this looks amazinggg.

    Reply

  11. #
    61
    Melissa (MelissaLikesToEat) — June 15, 2011 @ 8:46 pm

    I love crab!!!! LOVE!!!! And crab, avocado and bread all rolled into one….I could die.

    Reply

  12. #
    62
    Naomi(onefitfoodie) — June 15, 2011 @ 8:55 pm

    OH MY GOSH yum!! i love crab cakes but HATE how they are always made with so many fillers they dont even taste like crab! i love the simplicity and cleanness of this dish! YUMMMMM

    Reply

  13. #
    63
    Robin — June 15, 2011 @ 9:24 pm

    This looks like a great recipe. I also lived in Maryland for a while and that is when I started liking crabs! Especially crab cakes, but not very healthy I know.

    Reply

  14. #
    64
    Savannah — June 15, 2011 @ 9:48 pm

    This looks very tasty. Thanks for sharing and a qucik question…

    Do you think Albecore tuna could be used to change this up a bit?

    Thanks again! Savannah

    Reply

  15. #
    65
    Justeen @ Blissful Baking — June 16, 2011 @ 1:48 am

    The crostini look delicious! Avocado + bacon + tomato are so yummy together, and crab can only make it better.

    Reply

  16. #
    66
    Lucy @ Lucy eats — June 16, 2011 @ 6:43 am

    How very delicious! I usually just have steamed crab by itself but it looks so good with the avocado, tomato and bacon. Especially the bacon.. mmm

    Reply

  17. #
    67
    Ashley @ Coffee Cake and Cardio — June 16, 2011 @ 10:24 am

    what a great summer appetizer!

    Reply

  18. #
    68
    Sue — June 16, 2011 @ 2:08 pm

    I’m leaving now for the store to get the ingredients. Sweet mother of GOD this is like a cool breeze in my stiflingly hot day. Outta my way, I’m headed for the door…

    Reply

  19. #
    69
    maria — June 16, 2011 @ 4:09 pm

    Looks like a good summer treat :-)

    Reply

  20. #
    70
    Jolene (www.everydayfoodie.ca) — June 16, 2011 @ 11:07 pm

    Do you think imitation crab meat would work okay for this? How do you buy your lump crab meat? IN a can?

    Reply

  21. #
    71
    Jessica — July 11, 2011 @ 9:48 am

    This is truly stunning! Found your blog on stumble and am following! Will be back for more delicious recipes!
    – Jessica @ http://cajunlicious.com

    Reply

  22. #
    72
    Chelsey @ Chew with Your Mouth Open — July 24, 2011 @ 12:41 pm

    Just discovered your blog (LOVE IT) and this recipe! I am making these today! So excited!

    Reply

  23. #
    73
    Christa — July 28, 2011 @ 6:50 pm

    thanks a lot for making my mouth drool for the past 20 minutes and continue to drool for the next 30 becuase i can’t stop looking at your recipes!!! ahhh. amazing.

    Reply

  24. #
    74
    Zeynep — January 15, 2012 @ 8:20 pm

    I made this yesterday as an appetizer when my parents came over for dinner (main course was Brazilian fish stew). I managed to find good avocados at the grocery store, even though it’s the dead of winter and I live in New Jersey. Yay globalization, I guess? Anyway. My parents and my husband absolutely loved it. Raved about it. Told me I had to go back to your blog and leave a comment. My husband even gave it 5 stars… and those are not thrown around lightly in our household, let me tell you. I baked the bread at 375 for probably 10 minutes, but I wanted a bit more of a crunch to it, so I broiled it for a minute or two more. Absolutely delicious. Thanks for the wonderful recipe!

    Reply

  25. #
    75
    lint — April 19, 2012 @ 3:09 pm

    This looks so delicious. I will definitely start following you, this is amazing.

    Reply

  26. #
    76
    Tee — September 24, 2012 @ 8:25 am

    I made this tonight. Stole some crab out of the can once i’d opened it and was disappointed with the lack of flavor. Once i’d mixed it with everything however it was super yum! Would be even better with fresh crab, but definitely something i’ll make again regardless!

    Reply

  27. #
    77
    Hielspoor — October 23, 2013 @ 4:25 am

    Looks like a good recipe! I just love crab.

    Reply

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