Now, This Is How You Treat Guests

You can be sure to receive comments like this one, lots of them, when you serve Crab Toasts at your next dinner party.  They’re a wonderful combination of textures and flavors that provide a bright, vibrant crunch, even in January.  Loads of avocados, tomatoes and lemons pair well a generous helping of crab to put one in mind of a summer beach vacation, while creaminess spreads a warmth that lifts the taster beyond winter’s reach.

When Fine Cooking featured the preparation in its December (2016)/January 2017 issue, the title it selected is illustrative. Specifically, it’s Crab Toasts with Crushed Avocado and Bloody Mary Aioli.  Just the name alone suggests this as a perfect appetizer, party offering, or even a light dinner.

The Bloody Mary aioli provides a creamy and tangy platform that accentuates the crab’s sweet brininess.  It’s something of a combination of remoulade and cocktail sauce.  The avocado mash serves a similar, but distinct, function, contributing a green freshness.  As mentioned earlier, it’s a lyrical reminder of what awaits each summer.

This compliments the dish, as do the lemons, tossed with the crab, juiced for the aioli and for the avocado, and finally grated atop the toasts.  They provide a bright, sunny note that works particularly well with shellfish.  The pepper, finely chopped, lays on a spicy zing.

These are a supremely satisfying appetizer, and they serve their purpose all too well, whetting the appetite for…more Crab Toast!  If any make it past the kitchen, and they may not, your lucky guests/housemates will be sure to rave.

***** 

Crab Toasts with Crushed Avocado and Bloody Mary Aioli

• 8 ounces lump crab meat
• 1 and 1/2 teaspoons finely-grated lemon zest (*1)
• 3 and 1/2 tablespoons fresh lemon juice
• salt and freshly-ground pepper, to taste
• 2 avocados
• 1/2 teaspoon finely-chopped fresh red chili, such as a Fresno, plus more for garnish
• 1/3 cup mayonnaise
• 1 and 1/2 teaspoons tomato paste
• 3/4 teaspoon hot sauce, such as tabasco (*2)
• 1/2 teaspoon Worcestershire sauce
• 24 thin slices of baguette
• 1clove garlic, halved
• 1 tablespoon chopped fresh dill

In a medium bowl, toss the crab with 1/2 teaspoon of the lemon zest and 1 tablespoon of the lemon juice.  Season lightly with salt and pepper and set aside.

In a small bowl, mash the avocado with 2 tablespoons of the lemon juice and the chili.  Season well with salt and pepper and set aside.

In another small bowl combine the mayonnaise, tomato paste, the rest of the lemon juice and on teaspoon of the zest.  Stir in the hot sauce, Worcestershire sauce and season to taste with salt and pepper.

Place an oven rack six inches below the broiler and activate the oven.  Place baguettes in a single layer on a rimmed baking sheet and toast them until slightly charred, approximately three minutes.  After you’ve taken the toasts from the oven, rub them with the exposed end of the garlic.

To serve, spread some of the aioli on each toast, then top with avocado mash and crab.  Sprinkle with dill, chopped chili (if using) and lemon zest (again, if using).

NOTES:

1 -The recipe calls for a teaspoon-and-a-half of zest, but I created more.  Though the original doesn’t take this step, a little zest sprinkled atop the toasts looks good, and it adds a nice taste.

2 – Big surprise, I chose sriracha.  Of course, tabasco is fine too.