Prep
15 Minutes
Total
20 Minutes
Yield
8 Servings
Ingredients
Smashed Avocado
1 1/2 Ea
Avocados
3/4 Ea
Limes, juiced
To Taste
Salt
To Taste
Pepper
Toppings
6 Oz
Heron Point Jumbo Lump Crab Meat
1/3 Ea
Radish, sliced thin on mandolin
1/3 Ea
European cucumber, sliced thin on mandolin
1 Ea
Mango, peeled and diced
1/3 Ea
Mango, peeled and diced
6 Sprigs
Cilantro, leaves removed
3/4 Tbsp
Black Sesame Seeds
4 Ea
Bread, toasted
4 Ea
Eggs, cooked fried or poached
To Taste
Salt
To Taste
Pepper
Drizzle
Extra Virgin Olive Oil
Instructions
Avocado:
- Slice avocado in half lengthwise, remove pit, scoop flesh with a spoon into a small bowl
- Smash with fork and mix in lime juice
- Season with salt and pepper
To Build
- Spread avocado on toast. Place cooked egg in center and garnish with crab meat, cucumber, radish, mango, sesame seeds, cilantro, and a drizzle of olive oil.
Crab & Avocado Toast – 6 oz
Ingredients
Smashed Avocado
1 1/2 Ea
Avocados
3/4 Ea
Limes, juiced
To Taste
Salt
To Taste
Pepper
Toppings
6 Oz
Heron Point Jumbo Lump Crab Meat
1/3 Ea
Radish, sliced thin on mandolin
1/3 Ea
European cucumber, sliced thin on mandolin
1 Ea
Mango, peeled and diced
1/3 Ea
Mango, peeled and diced
6 Sprigs
Cilantro, leaves removed
3/4 Tbsp
Black Sesame Seeds
4 Ea
Bread, toasted
4 Ea
Eggs, cooked fried or poached
To Taste
Salt
To Taste
Pepper
Drizzle
Extra Virgin Olive Oil
Instructions
Avocado:
- Slice avocado in half lengthwise, remove pit, scoop flesh with a spoon into a small bowl
- Smash with fork and mix in lime juice
- Season with salt and pepper
To Build
- Spread avocado on toast. Place cooked egg in center and garnish with crab meat, cucumber, radish, mango, sesame seeds, cilantro, and a drizzle of olive oil.
